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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A lighter take on Idgie and Ruth's favorite dish... 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:
1. In shallow dish, combine cornmeal, fennel seeds, oregano, salt, cayenne and pepper. In another dish, beat eggs with water.
2. Cut zucchini into 1/2-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.
3. 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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