I grew up in a really little town in north western PA. We had a restaurant called the Italian Oven about an hour from my town and it was my favorite place when I was a kid. I remember getting a soda with a noodle straw as a kid (funny the stuff you remember, isn’t it?).
The Italian Oven had THEE BEST fried zucchini. It was long thin ribbons of zucchini lightly fried with a salty garlicky crunch. I’ve never had fried zucchini that was even close to as good as it….except until now.
I took a few eggs & beat them & added to a shallow pan. Then I added flour mixed in with garlic salt and a wee bit of pepper.
I used a vegetable peeler & slid it long ways down my zucchini to make thin ribbons. Be patient – This is not as easy as you’d think 😉 (It will be worth it though, I promise). Then I dipped the zucchini in the egg & then the flour & into the fryer oil.
I pan fried them until just lightly golden brown. Then I sprinkled lightly with garlic salt.
These thin ribbons of golden, crunchy, garlicky heaven? Yep…. bring back wonderful childhood memories. Man I’m good. 😉
1 ½ c flour
1 tablespoon garlic salt (more for sprinkling on after fried)
Dash black pepper
Oil for frying
1. Slice your zucchini into long thin strips using a vegetable peeler
2. Whisk three eggs together & add to shallow pan. Set aside.
3. Mix flour & 1 tablespoon garlic salt together in shallow pan. Set aside.
4. Add oil to frying pan & heat.
5. Dip strip of zucchini into egg & then into flour mixture. Add to hot oil & cook until lightly brown.
6. Remove from oil & put zucchini strip on plate lined with paper towel. Sprinkle lightly with garlic salt.
**(You could serve these with a horseradish sour cream dipping sauce – Use ¾ c sour cream, ¼ c mayo, 2 heaping tsp horseradish).