Fried Green Zucchini

A lighter take on Idgie and Ruth's favorite dish...
- Ready In:
- 25mins
- Serves:
- Units:
Nutrition Information
4
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ingredients
- 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
directions
- 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.
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RECIPE MADE WITH LOVE BY
@country girl kim
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@country girl kim
Contributor
"A lighter take on Idgie and Ruth's favorite dish..."
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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.
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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!
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