This recipe has long been a favorite in my Southern household. The touch of sugar transformed my son into a zucchini lover! Select smaller zucchini so they’re bite-size and easier to eat.
Avocado oil, coconut oil or other high-heat oil, for frying
1 cup gluten-free cornmeal
1/3 cup sugar (or less, to taste)
1/2 cup milk of choice
2 small zucchini, washed
1. Spread a thin bead of oil across the bottom of an electric skillet or large frying pan. Heat pan to medium-high heat.
2. Place cornmeal and sugar in a small bowl and stir to combine. Place milk in a separate small bowl.
3. Slice zucchini into thin circles (1/8- to ¼- inch thick). Dip each slice into milk and then dredge it in cornmeal mixture.
4. Place coated slices into hot oil and fry just until each side is lightly browned and crispy, flipping to fry each side. (This should only take 2 to 3 minutes.) Keep oil hot but be careful that it doesn’t overheat and burn the batter. The idea is to fry quickly at high heat so that the batter doesn’t absorb the oil and become mushy. Add more oil, as needed. Replace oil entirely if it becomes brown during cooking.
5. Remove fried slices to a paper towel-lined plate to cool while finishing remaining slices. Serve warm.
Each serving contains 224 calories, 6g total fat, 1g saturated fat, 0g trans fat, 3mg cholesterol, 22mg sodium, 41g carbohydrate, 5g fiber, 18g sugars, 3g protein, 24Est GL.
Jules Shepard is author of Free for All Cooking (Da Capo Lifelong); The First Year: Celiac Disease and Living Gluten-Free (Da Capo Lifelong); and Nearly Normal Cooking for Gluten-Free Eating (BookSurge Publishing). She is founder of GFJules gluten-free flour blends and baking mixes.Yields 4 servings