orecchiette pasta & zucchini coins
pasta recipe here.
- 3 zucchini, sliced into 1/4 inch rounds
- 2 eggs
- 1 T water
- 3/4 C. yellow cornmeal
- 3/4 C. flour
- 1/2 t kosher salt
- oil for frying
Dip sliced zucchini rounds into egg & water mixture, then into cornmeal, flour, salt mixture.
In a large sauté pan pour in oil to generously coat bottom of pan. Then heat oil over medium heat. When oil is warm place zucchini rounds in pan in single layer. Cook a couple of minutes until bottom side gets golden brown. Turn and cook on other side until golden.
Continue until all coins have been sautéed. Serve warm and with ranch dip if desired.