This recipe comes from my Italian Uncle's side of the family. It is a very simple one and yet so delicious that there are never any left. Try as I might (and mine are pretty damn good), I cannot make these as well as my cousin Claudia; she has the magic touch. Every time I eat these I think of my beloved Aunt Jeanne who loved these.
L. is at that age where he disappears into his room on the weekends and attempts to stay there unless winkled out or bribed but somehow miraculously appears just as I start to cook these. He stands next to me and eats them practically as soon as they come out of the pan before I can even organize plates, which - come to think of it - is exactly what I do when Claudia makes hers.
This is a very simple recipe and you may be tempted to "gild the lily" by adding Parmesan, squeezing on a little lemon juice or adding some interesting spice. DON'T. The whole point of these is that the taste of the zucchini shines through and you get a perfect mix of crispy, salty and fresh. Last but not least, though the method of dredging will be counter-intuitive for anyone who cooks, I have not made a mistake in telling you to flour first and egg second. That is how my Uncle's family has been doing it for generations. It works deliciously well.
5 zucchini (you can make as many of these as you want; I tend to calculate for 1 zucchini per person + another 1/4 to 1/2 of one. This may seem like a lot but these disappear no matter how much you make).
3 eggs
1/2 cup flour
1 cup oil
Sea salt to taste
Wash and slice the zucchini. I typically make mine about 1/3 inch thick.
Put the flour in one bowl and the eggs in another, whisk the eggs lightly.
Put 1/4 cup of the olive oil in a large frying pan and heat over medium heat until the oil is starting to sizzle.
Working in batches (and very quickly), dredge the slices in flour, then in egg and cook in the olive oil until golden brown. This takes about 30 seconds a side hence the need to be quick. I tend to dredge with my left hand and turn the slices over in the oil with my right in order to keep the momentum going but thi may be an acquired skill...As the zucchini come out of the pan, lay them on a paper towel lined plate.
A few batches in, you will have to top up the oil so add another 1/4 cup. Make sure that you let the oil get hot again. Keep on going until the zucchini slices are all cooked, topping up the oil as needed.
Sprinkle with sea salt and serve at once.