1 kg (2 1/4 lb) zucchini, trimmed
1 1/8 cup (120 g) 4 oz plain (all-purpose) flour
2 eggs
240 g (8 oz) 2 cups finely grated dried breadcrumbs
1 tbsp dried mint
120 ml (4 fl oz)1/2 cup extra-virgin olive oil
4 tbsp (60 g) 2 oz unsalted butter
salt and pepper
1 1/8 cup (120 g) 4 oz plain (all-purpose) flour
2 eggs
240 g (8 oz) 2 cups finely grated dried breadcrumbs
1 tbsp dried mint
120 ml (4 fl oz)1/2 cup extra-virgin olive oil
4 tbsp (60 g) 2 oz unsalted butter
salt and pepper
method
1. Slice the zucchini horizontally.
2. Roll them in the flour to coat evenly.
3. Beat the eggs in a deep dish with salt and pepper to taste.
4. Put the breadcrumbs in another deep dish and add the mint.
5. Dip the zucchini slices, a few at a time, in the egg mixture and roll them in the breadcrumbs until well coated.
6. Heat the oil and butter in a large non-stick frying pan and fry the zucchini in a single layer, for about 3 minutes.
7. Turn them gently and fry on the other side, until barely golden.
8. Drain on kitchen paper and serve immediately, while very hot and crunchy.
2. Roll them in the flour to coat evenly.
3. Beat the eggs in a deep dish with salt and pepper to taste.
4. Put the breadcrumbs in another deep dish and add the mint.
5. Dip the zucchini slices, a few at a time, in the egg mixture and roll them in the breadcrumbs until well coated.
6. Heat the oil and butter in a large non-stick frying pan and fry the zucchini in a single layer, for about 3 minutes.
7. Turn them gently and fry on the other side, until barely golden.
8. Drain on kitchen paper and serve immediately, while very hot and crunchy.
serving amount
serves 6
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