On 10/15/2016 8:16 PM, notbob wrote:
> On 2016-10-15, Dave Smith > wrote:
>
>> My wife often fries zucchini. She slices small zucchinis into rounds,
>> blanches them and then fries them in olive oil. She cooks them on one
>> side, flips them over and sprinkles a little freshly grated Parmesan on
>> top.
>
> Jes saw something on TV called a --??what??-- courgette fritters!?
>
> Basically a grated/matchsticked zuke patty inundated w/ egg, then
> fried till it sets up. Izzat what you mean?
>
> nb
>
Hooo, boy, your English is rapidly deteriorating!

I've seen zucchini sliced into match sticks and battered and fried.
Sorry but that's way too much work. It's zucchini, not a work of art.

I doubt that's what Dave was talking about since he specifically said
"rounds". That's how I slice zucchini (and crookneck squash) for pan
frying, too.

As for the coating, I used Zatarain's seasoning. I am in love with this
stuff. It's not only good for fish it's great for coating pan fried
vegetables. It has a nice little kick to it. The texture is more like
masa harina than cornmeal.

Jill