Ingredients:
1 cup cornmeal
1 teaspoon fennel seeds, crushed
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon cayenne pepper (optional)
1/4 teaspoon pepper
2 eggs
2 tablespoons water
1 large zucchini ( or two small)
1/2 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons butter
Directions:
In shallow dish, combine cornmeal, fennel seeds, oregano, salt, cayenne and pepper. In another dish, beat eggs with water.
Cut zucchini into 1/2 -inch slices. Dip each slice into flour to coat; shake off excess. Dip into egg mixture; dip into cornmeal mixture, pressing mixture on to coat.
In skillet, heat half of the oil and butter over medium-high heat; add half of the zucchini and reduce heat to medium. Cook, gently turning once, for 5 to 7 minutes or until zucchini is soft inside and outside is golden. Repeat with remaining oil, butter and zucchini.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.