Fried Zucchini

My garden has already produced 15 lbs potatoes, a good harvest of lettuce and a 5 gallon bucket of onions.  I have a very small area that I pack full of veggies.  I still have zucchini, cucumbers, carrots and tomatoes waiting to ripen.
I love zucchini and enjoy it many ways, but one of my favorites is frying.  Here’s how:

You will need a zucchini.  The smaller ones are more tender and don’t contain many seeds.  Milk. And seasoned flour.



Heat some solid shortening in a skillet.  I like the kind with partial animal fat.  I know, I know – it’s not good for you, but it tastes great.  You can also use solid vegetable shortening or vegetable oil.  I use a cast iron skillet with a nice season, but you can use any skillet you have.



Slice the zucchini nice and thin. 
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Put some milk in a bowl and some seasoned flour in a bowl.  You can do salt and pepper, seasoned salt, or whatever.  First, put the zucchini slices in the milk.  And then dredge them in the flour.  You want a nice even coating, on the thin side.



Place the slices in the hot oil  You want to leave them in there until the are golden brown on the bottom.  The tops will start to bubble.



This is what they look like.  I like mine a little crispier, as oppossed to floppier.  You will need to experiment a little to get the desired doneness.  To long in the pan, they will burn.  To short in the pan, they will be soggy.



These are almost finished.  It takes a while to fry up all the slices.  I just do enough for our meal, because the fried slices don’t keep.  I usually use a large cast iron skillet, but it was only my husband and I eating these.

These are really good right out of the pan.  My kids like to dip them in Ranch dressing.  Enjoy!