Preparation:
Sprinkle zucchini slices with salt; allow to stand 30 minutes. Drain and pat dry.
Gradually add flour to water, beating with fork, until batter has the consistency of sour cream. Add more flour if necessary.
Add enough oil to large skillet to come 3/4 inch up side. heat to 375 F. Dip zucchini slices in batter and drop them in oil. Do not crowd skillet. Fry until bottoms have golden crusts, then turn slices over. Drain, salt if necessary and serve at once. Serves 6.
SOURCE: *Quick Italian Cuisine International, Knapp Press |
