Di'maggio Zucchini --

1. 1

   Trim the zuchinni ends, slice into quarters.

2. 2

   If done early in the day place in a sealable plastic bag and refrigerate until needed.

3. 3

   Mix the lemon and tabasco, pour over the zucchini, toss until the zucchini is coated.

4. 4

   Mix the flour, cornmeal and pepper.

5. 5

   Dredge the zucchini in this mixture

6. 6

   Heat oil in a heavy saucepan, or a deep fryer, to 350 degrees.

7. 7

   When the oil is hot, add the zucchini wedges a few at a time.

8. 8

   Cook until golden brown and crisp.

9. 9

   When crisp, remove with a slotted spoon, or fryer basket, and drain on absorbent paper.

10. 10

    Repeat the process, making sure the oil temperature returns to 350 degrees.

11. 11

    Place each drained batch into a heated oven to keep warm.

12. 12

    Sprinkle with coarse salt and serve while still crisp.

* Per serving · 4 servings · Values may vary.

No additional tips available.