RECIPE FROM "SANDY'S
(From Nick Sundberg, Executive Chef)
Serve these as an appetizer with your favorite Italian-style tomato sauce for dipping.
6 medium Zucchini, sliced
3/4 cup Flour
3/4 cup White cornmeal, self-rising
1/2 teaspoon Salt
1/4 teaspoon Cayenne pepper
1/2 cup Buttermilk
Oil for frying
Boil the zucchini until soft. Drain and mash. Set aside. Mix together the flour, cornmeal, salt and cayenne. In a separate bowl, lightly beat the egg. Add the buttermilk and squash. Stir well. Add to the dry mixture.
Heat the oil to 350. Drop spoonfuls of the mixture into the hot oil.
Cook about 2-1/2 minutes per side. Drain on paper towels. Serve warm.