Serve these crisp fritters with a dipping sauce! They're zucchineasy!

2 zucchini

1/4 cup seasoned flour (or regular flour with spices added)

2 eggs, beaten

2 tablespoons milk

vegetable oil, for frying

salt

1. Cut the zucchini on the diagonal into slices about 1/4 inch thick. Toss the slices in the seasoned flour in a strong plastic bag. Beat together the egg and the milk. Heat 1/2 inch oil in a frying pan.

2. Shake off the excess flour from the zucchini slices and then dip them, one at a time, into the egg mixture until well coated.

3. Shallow fry the fritters in the hot oil for 1-2 minutes on each side until crisp and golden. Drain on paper towels and serve, lightly sprinkled with salt.