This has to be my favorite Zucchini dish. Take medium to large zucchini's and cut off ends. If zucchinis are long cut in half lengthwise. Slice into 1/4 inch slices lengthwise, discarding outer end pieces with skin. Easier to fry in coating when both sides are fleshy. Put the zucchini slices in a colander and sprinkle with a teaspoon of salt..sea salt or table. Shake them up so all slices are coated.This is key to them holding batter. Let sit in colander for 2 hours until all juice drips off. Dredge eash piece in flour, dip into beaten egg, and bread crumbs and fry in canola oil in a frying pan. Make sure you have 1/4 pan with oil and keep on medium heat. Just enough oil for slices to nicely fry in without drying out. If you have alot of slices you might have to change your oil after 2 batches, because batter will leave oil crumbly and burnt.
These are glampascrumptious hot or cold.
And hurry before the fresh zucchinis are out of season. I make this every week while they are available and take them for lunch cold.
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