NONNA’S BATTER-FRIED ZUCCHINI

Finally! Mom and I have nailed down Nonna’s batter-fried zucchini recipe, which was never written anywhere, of course, and is one of those things that Mom had to show me instead of tell me. (Boy, I learned that the hard way.)

Although I rarely eat fried foods, I can’t imagine my life without these savory fritters, so I was determined to stick it out until…victory was mine!

So, let’s pretend it’s August, when zucchini were exploding in everyone’s gardens (maybe you still have some left?) and I was all set to post this recipe. Here’s a behind-the-scenes account of how family recipe documentation occurs at Cooking with Mamma C.

Ingredients

• 2 1/4 pounds zucchini (see notes)
• 2 cups all-purpose flour
• 1 1/3 teaspoons salt
• 1/3 teaspoon pepper (add more if desired)
• 4 jumbo eggs, beaten
• 3 dashes salt
• 2 dashes pepper
• corn oil (or vegetable oil) -- enough to come half an inch up the sides of your frying pan, plus more to replenish, if needed (do not use olive oil, because it will burn)

Directions

1. Rinse zucchini and pat dry. Trim off ends. Cut zucchini horizontally into thirds (if your zucchini is small, you can just cut it in half horizontally.) Next, cut each piece of zucchini in half the long way. Then cut each of those pieces in half the long way.
2. Using a small knife, trim off the layer of seeds (if there are any) from each plank of zucchini. (The seeds affect the flavor.) Next, thinly slice each plank, starting along the side with skin. You should end up with strips of zucchini about 3 inches long, 1/8 inch-to-1/4 inch thick, and around 3/4 inch wide. Each strip should have an edge of green skin on it.
3. .....................................

for full recipes please see : cookingwithmammac.com

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