Fried Zucchini Plain or in a Sandwich

This is the debut of that loveable, green, omnipresent squash— zucchini. I love fried zucchini, and these flour-dredged, egg-battered strips taste great right out of the pan or even lukewarm in a sandwich. They last in the fridge for days, though in my home, a plate never makes it past one meal. Good things go quickly.

Serves 2-3 people

Ingredients:1 kilo sweet fresh tomatoes, preferably a mix of varieties and colors

2-3 small to mid-sized zucchini (about ½ a kilo)

1 cup of flour of dredging

2 eggs beaten

Olive oil for frying

Salt and pepper to taste

1) Wash the zucchini well and dry. Trim off the stem and the bottom. Slice the zucchini in half, and then cut each half horizontally into strips. The strips should be about 1/8^th inch thick.

2) On a plate, scatter the flour and mix in salt and pepper to taste. On a separate plate, pour out the beaten eggs.

3) In a pan on medium heat, pour a layer of olive oil and wait for it to heat up. You’ll know that the oil is ready if you drip a bit of the egg batter into the pan and it sizzles. If the oil is smoking, or the batter darkens almost immediately, then the oil is too hot and you ought to take it off the flame to cool down a bit.

4) Toss a few zucchini slices into the flour mixture, so that all sides are lightly coated. Then dip the strips into the beaten eggs, shaking off any excess batter. One by one, place them into the frying pan once the oil is hot and ready.

5) When one side is golden brown, which takes in about a minute and a half on a medium flame, flip the strip, allowing the other side to golden.

6) When both sides are golden, transfer the strips to a plate. I used to cover the plate with paper towels, but I realize that detracts from the crispiness. The strips are now ready to eat.

7) To make a fried zucchini sandwich, take two slices of bread, preferably cut from a hearty loaf, and let them toast in the oven for a few minutes. When I set my oven to 200°C, it takes about 5-7 minutes to toast, once the oven is hot.

8) Once the bread has toasted, slather butter on both sides. Don’t be afraid to cook with and consume butter occasionally; it’s high in vitamin E, which keeps the skin supple and radiant.

9) Lay five or six zucchini strips on a slice of bread, and top with a generous helping of freshly ground pepper. Place the other slice of bread on top, and you’ve got your zucchini sandwich.

This recipe has been adapted from Lidia Bastianich’s cookbook, “Lidia’s Family Table."