Prep 15 mins
Cook 10 mins
A lighter take on Idgie and Ruth's favorite dish...
- 1 cup cornmeal
- 1 teaspoon fennel seed, crushed
- 1 teaspoon dried oregano
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon cayenne pepper (optional)
- 1⁄4 teaspoon pepper
- 2 eggs
- 2 tablespoons water
- 1 large zucchini (or two small)
- 1⁄2 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- In shallow dish, combine cornmeal, fennel seeds, oregano, salt, cayenne and pepper. In another dish, beat eggs with water.
- Cut zucchini into ½-inch slices. Dip each slice into flour to coat; shake off excess. Dip into egg mixture; dip into cornmeal mixture, pressing mixture on to coat.
- In skillet, heat half of the oil and butter over medium-high heat; add half of the zucchini and reduce heat to medium. Cook, gently turning once, for 5 to 7 minutes or until zucchini is soft inside and outside is golden. Repeat with remaining oil, butter and zucchini.
Pretty good. Didn't use fennel.
I absolutely LOVED these little nibbles. (: So much, in fact, that I will be making them again today!!! Unfortunately, I couldn't find fennel seeds anywhere but a friend is going to help me out so I will post again when I've had them...I can't imagine them being any better than they already are. Made for PAC 2007. Thanks country girl kim, for sharing this terrific recipe.
This was tasty and unique. I did not have any cornmeal, but did have seafood breading. I used that in place of both the cornmeal and the flour. The fennel added a nice flavor. I left out the cayenne and halved the recipe as I only had one zuke. This was enough for 2 people. I served this with chicken parmesan. Great!