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What We're Cooking: Fried Zucchini With Fennel Seeds
Submittor: Christina d'Este
Source:
THE RECIPE Unredeacted:
INGREDIENTS:
  • 1 lb Zucchini
  • ¾ cup Flour
  • ½ tsp Salt
  • 3-4 Tbsp Olive Oil
  • 1 tsp Fennel Seeds
  • Juice of half a Lemon
THE RECIPE Redeacted:
  1. Wash the zucchini, trim the ends and slice into thin rounds (about 2 mm (1/10 in) thick – slightly more than a knife blade).
  2. Bring a pot of salted water to the boil, drop in the zucchini slices, and as soon as the water returns to the boil tip them into a colander to drain.
  3. When slightly cooled, pat dry between tea-towels, then toss in flour mixed with salt.
  4. Heat oil in a large frying pan,
  5. add zucchini slices and toss over moderately high heat until crisp and browned.
  6. Lightly crush fennel seeds in a mortar.
  7. Remove zucchini when cooked, drain on absorbent paper
  8. place in serving dish and toss with fennel seeds.
  9. Sprinkle with lemon juice and serve immediately.
  10. Martino’s recipe also adds garlic for flavouring. If desired add one finely chopped clove of garlic to pan immediately before adding zucchini slices.
The Zucchini recipe was a last-minute decision; she decided that she didn’t have to boil the zucchini first, and that she had sliced the zucchini too thinly so it came out too mushy, she thought.