“A lighter take on Idgie and Ruth's favorite dish...”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In shallow dish, combine cornmeal, fennel seeds, oregano, salt, cayenne and pepper. In another dish, beat eggs with water.
  2. Cut zucchini into ½-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.
  3. 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.

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