Crisp Zucchini Medallions

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2

Small Zucchini

120 mL

Milk

125 g

All-Purpose Flour

3 g

Salt

1 g

Ground Black Pepper

as needed

Canola Oil

or Vegetable Oil

Cooking Instructions

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Step 1

Wash and pat dry the Zucchini (2) . Slice medallions of zucchini no thinner than 1/4-inch.

Step 2

Pour Milk (120 mL) into a small, wide dish. I used a cereal bowl. In a separate bowl, combine All-Purpose Flour (125 g) , Salt (3 g) , and Ground Black Pepper (1 g) .

Step 3

Dip each medallion in the milk, then dip into the flour mixture, ensuring that each side is thinly coated.

Step 4

Once medallions are coated, drizzle Canola Oil (as needed) into a frying pan to thinly coat the bottom and heat until oil glistens.

Step 5

Add zucchini to the pan forming a single layer. Fry for 4-5 minutes or until bottoms of medallions are golden brown.

Step 6

Gently flip each medallion with a fork and cook until both sides are golden brown. Remove from pan to a plate lined with napkins or paper towels. Continue until all zucchini is cooked, replenishing the oil in the frying pan as needed.

Step 7

Serve immediately. That is, if there are any left to serve after you leave the kitchen.