FALL MEANS ZUCCHINI SO THE SOUP KITCHEN GETS FRIED ZUCCHINI ENJOY DAN:

                               FRIED ZUCHINI by CHEF DAN:

Serves 10

INGREDIENTS:

5 zucchinis

Grape-seed oil for frying

3 eggs

1/2-cup milk

BREADING:

1-1/2 cups cornmeal

2 cups all-purpose

1/2 teaspoons each salt and black pepper

1 tablespoons garlic powder

1 tablespoon cayenne pepper

3 teaspoons Italian seasoning

DIRECTIONS

1.     Cut zucchinis into 3-inch long by 1/2-inch strips.

2.     Beat the eggs and the milk together in a bowl.

3.     Cover a frying pan with about a 1/4-inch of grape-seed oil.

4.     Over medium-high heat.

5.     Mix all the breading ingredients in a bowl.

6.     Dip each zucchini piece in the egg-milk mixture until completely coated.

7.     Then coat them with the flour mixture and then drop them in the pan.

8.     When oil is hot, working in batches, fry the zucchini pieces, turning half-way through until they are golden brown, about 3-4 minutes.

9.     Using a slotted spoon, transfer the fried zucchini to paper tows and drain.

        ENJOY DAN:                                                  BON-APPETITE: