2 medium zucchini, cut into thin slices
1 1/2 tsp salt
1/3 cup plain gluten free flour
4 eggs (preferably free range)
A couple of good lugs of olive oil (for frying)
Salt and pepper to taste
Place your thinly sliced zucchini in a colander. Sprinkle the sea salt over the top and mix it through, ensuring that all the slices are evenly coated. Leave to drain for 20-30 minutes.
After this time, lightly squeeze out any excess water from the zucchini slices.
Put the flour on a flat plate or tray and season with salt and pepper.
In a small bowl, whisk the eggs.
Heat the olive oil in a frying pan.
Coat the zucchini in the flour and then dip it into the egg, making sure both sides are covered.
Pop the egg covered slices directly into the frypan. You should be able to fit quite a few slices in the pan.
Cook on a medium to low heat for about 3 minutes, then flip them over and do the same on the other side. They should be lovely, bronzed zucchini gems.
When they are ready, transfer them to a tray lined with paper towel, to soak up excess oil.
Repeat this process until all zucchini are cooked.
Serve as a starter with a variety of dips (it works really well with Cannellini Bean Dip)
My Dad eats them on top of crunchy bread with fresh tomatoes.