some_guy
08-05-2008, 10:17 AM
I learned this recipe back when I was 15/16 working over the summers as a gardener for Mrs. Calhoun. I mainly tended her giant flower beds but interspersed in those were some vegetable crops like zucchini. She would often tell me to cut a zucchini to take home and she told me to tell my Mom exactly how to fix it. To this day I never eat zucchini any other way and now that I have a bumper crop from my garden we've been eating zucchini every other day.
One Nice Zucchini (just about twice as large as cucumber)
Oil - Olive, Corn, Canola or your favorite frying oil
One Egg
1/8 cup milk
10-20 Saltine Crackers
In large frying pan put about 1/4 inch of oil and heat to just above medium.
Using a flat plate and a flat bottomed cup or glass smash the saltine crackers and grind them up a bit, don't try to make flour just crush them good but leave some small chunks of cracker.
Slice zucchini into 1/4 inch round slices.
Put egg in a small bowl with milk and blend with fork making an egg dip.
Dip each zucchini slice into the egg dip then coat with crushed saltine crackers.
Fry cracker coated slices until golden brown on each side, salt and pepper to taste.
My wife and sons all love my fried zucchini and everyone that I've told to do it this way has said they'll never go back to flour.
I fry firm red tomatoes (yes red tomatoes) the same way - delicious!.
One Nice Zucchini (just about twice as large as cucumber)
Oil - Olive, Corn, Canola or your favorite frying oil
One Egg
1/8 cup milk
10-20 Saltine Crackers
In large frying pan put about 1/4 inch of oil and heat to just above medium.
Using a flat plate and a flat bottomed cup or glass smash the saltine crackers and grind them up a bit, don't try to make flour just crush them good but leave some small chunks of cracker.
Slice zucchini into 1/4 inch round slices.
Put egg in a small bowl with milk and blend with fork making an egg dip.
Dip each zucchini slice into the egg dip then coat with crushed saltine crackers.
Fry cracker coated slices until golden brown on each side, salt and pepper to taste.
My wife and sons all love my fried zucchini and everyone that I've told to do it this way has said they'll never go back to flour.
I fry firm red tomatoes (yes red tomatoes) the same way - delicious!.