My Zucchini Medallions
Prep skillet first so it can heat up while you prep the rest of ingredients
Take a big spoon (the kind your grandmothers, mothers, and or aunts used) and get a big spoonful of shortening, Lard and put in skillet-about 1/2" deep when melted. This does not need to be perfect scientific measures. Or, 1 cup of oil, if it's a 12" diameter skillet. Turn on to a medium heat and let it begin heating.
Get 1 1/2 cups of low-fat milk (2%), pour into a medium to large bowl and set aside.
2 lg zucchini, cut into 1/4" width slices-pat dry and set slices aside
Breading ingredients:
2 cups of flour, all-purpose
2 tblsp of garlic powder
1 tblsp of cayenne pepper
1 tblsp of cumin powder
1 tsp of salt
1 tsp of pepper
Mix above breading ingredients all together in any cake pan. You may moderate breading ingredients to your liking.
Immerse zucchini slices in milk
Put slices from milk into breading ingredients, flour both sides.
Wet finger tip and put over hot oil, if you hear it pop then the oil is hot enough to begin the deep fry.
Put enough sliced floured zucchinis in the hot oil in skillet but not where they are over other slices. Leave about 1/2" between slices when frying. Wait 5 minutes or so to flip and if it's a light golden brown then flip to other side. Wait until they fry to a nice golden brown though and test one first before flipping the others. Once you get your pretty brown then begin flipping to other side.
Take out of oil and put on a paper towel on a brown paper bag, shown below. Wait about 7 minutes while they cool and drain then serve with your favorite summer meals. (Yes, I took a bite out of one, shown below.)
Dip medallions in your favorite sauces. We enjoy best with ranch dressing, some with ketchup.
Enjoy.
