Slice the Zucchini into 1/4 inch rounds
In a shallow plate, combine the AP Flour and the Cornmeal. Stir in the Salt, Pepper and Cayenne until well combined.
In another shallow plate, mix the egg and water together with a fork until well combined.
In a large 12 inch Skillet, melt the Butter and Oil together.
While the oil is heating, quickly dip the Zucchini in the Egg and then dredge both sides of the Zucchini in the Flour & Cornmeal mixture. Good grief! Whose Martian Hands are those anyway?
As the Zucchini are coated, add them one by one to the Skillet. Over medium-low heat cook the Zucchini until golden tan on one side. About 5-6 minutes.
Turn each Zucchini slice over and continue to cook the other side until golden brown.
I test with a fork to make sure each golden tan slice is tender in the middle.
When done, drain the fried Zucchini on paper towels.
Serve immediately with the Sauce either over the top on on the side. As much or as little as you like!
Oh my! This is Zucchini heaven!
We served our Zucchini with marinated grilled Chicken Thighs and Dan's favorite Cucumbers in Sour Cream. Just the most scrumptious cooked outdoors, garden fresh, delicious meal that just screams summer!
Whatever your summer favorite recipes are and I do hope you add this one, I wish you hot summer nights, Lightening Bugs, Shooting Stars and wonderful meals shared with loved ones!
Hugs and much love from me,
Karen, TJG
Journey On!
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