A Tale of Zucchini, Chapter Three

    Another wonderful recipe from my grandmother that I've shared before are these tender rounds of zucchini dipped in batter and fried in olive oil. I could eat a whole plate of these, but I generously shared with three other people tonight. The amounts of ingredients are vague because it's one of those recipes passed down from one generation to the next.

1 egg
1 Tablespoon flour (it usually takes more to get the right batter consistency)
salt
dried Basil (maybe a 1/2 teaspoon? More if you like.)
1 small zucchini (for a largish zucchini, I would triple these ingredients)
Olive oil for frying


Whisk eggs, add flour, Basil, and salt.It should be the consistency of pancake batter and stick to the zucchini slices.
Slice zucchini into rounds about 3/8" thick. Dip into the batter and then fry in hot olive oil until tender. Sometimes an extra sprinkle of salt on the finished rounds is nice.

     There's no such thing as a small zucchini in our house this summer. One day there are no zucchini on the vine and the next day there are three and they're as big as baseball bats.
Mom can't stand long enough to fry things on the stove anymore, but she watched me for a little while. She said when she was little, her mother would fry any leftover batter and give it to her. What do you think mom found on her plate tonight?