Fried Zucchini in a Cornmeal Batter

Cheap zucchini (courgettes) from the local Co-op this morning prompted this delicious dish.

I topped and tailed the zucchini, then cut it in half lengthwise. Each half was cut into four pieces lengthwise, and then subdivided into three crosswise.

The batoned zucchini was fried in some sunflower oil in a medium sized omelette pan for seven minutes, with the batons constantly moved around, and also turned over.

The batter was pre-prepared with three teaspoonfuls of cornmeal, mixed with about 100ml fresh milk, and one medium egg. The cornmeal and milk were blended together with a whisk, and then the egg was beaten into the mix. I added some salt, two dashes of Tabasco sauce, and a pinch of turmeric.

The batter was added to the zucchini with a dessert spoon, until most of the batons were almost covered. Cooked slowly under glass until the batter begins to crisp and brown. You may need to turn the contents of the pan.

Serve with a sliced salad tomato, drizzled with American mustard, and a little black pepper.