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Categories:Viewed: 40 - Published at: 9 years ago
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
Method
- In shallow dish, combine cornmeal, fennel seeds, oregano, salt, cayenne and pepper. In another dish, beat eggs with water.
- 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.
- 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.
