When I was growing up we had enough. Not everything I wanted and sometimes I had to wait for what I needed. There were times we had plenty and times we had enough.
One dinner late summer when I was 10 or 11, Mom called us for dinner. We have corn on the cob, sliced tomatoes and…fried zucchini. I thought it was great! Like an appetizer we never ordered on the rare occasion we went out to dinner. I loved it. Mom dipped the slices in egg, dusted with flour and fried in a little veg oil on the stove. I loved them. I remember that dinner–it was before school started, we were all together in a little duplex in Bradley and I was happy. What I didn’t know then is that was all we had…..ALL we had to eat!
Today is a good day! It is a week before school starts–We have grabbed summer by the horns and lived to tell a tale! At church this week there was a table where folks brought their garden abundance to share. I saw boxes of zucchini and took a couple. I can never cook zucchini without thinking of that day. I usually grill them but today we are going to have them the ‘ole fashion way–fried.
I slice my squash and pat dry. Set up my breading station. (Hey, Pyrex Spotters–check out my $1.90 Goodwill find!) 1 cup seasoned flour (salt and pepper) on one side and 3 small eggs on the other. Heat your oil to 350 in a large shallow skillet. I drop four or five at a time.
Have a plate with a paper towel ready to set your zucchini to drain, sprinkle with a bit more salt and keep warm.
These are so good. Nutty, salty, savory. I love them plain but you could serve them with a bit of marinara or dip and have a mighty fine side or snack.
I tell my zucchini story every time I make them. I probably always will.