Chicken-Fried Zucchini Without Wheat or Eggs

     Mmmm: tender, cooked zucchini inside a crunchy crust. For general observations on breading and frying without wheat or eggs, see my recipe for fried chicken.

     zucchini

     tapioca flour

     flaxseed meal 

     unsweetened cereal to which you are not allergic (See Bread Crumbs in 

          the Glossary)

     salt (See Salt in the Glossary)

     black pepper (See Spices in the Glossary)
     dill weed leaves (dried) See Spices in the Glossary

     oil (See Oil in the Glossary)

     lemon
     (optional) sprigs of mint (See Produce in the Glossary)

     Trim the sides of the zucchini (so that every slice will have a peeled surface on both sides) and cut it into 1/4-inch-thick slices. 







     Set up your breading assembly line:



     The flaxseed mixture is simply 1-1/2 Tb. flaxseed meal stirred into 1/2 cup of water and allowed to sit for 15 minutes. 

     To make the cereal mixture grind 2 cups of cereal in a food-processor until you obtain the texture of bread crumbs. Stir in 1/2 tsp. of salt, 1/4 tsp. of black pepper and a sprinkle of dill weed.

     Dredge each slice of zucchini in tapioca flour, dip it in the flaxseed mixture, and roll it in the cereal mixture until it is thoroughly coated.  Heat some oil you are not allergic to up to medium high in a skillet, place the zucchini slices in the skillet and cook until nicely browned on the bottom.  Flip and cook the other side. 

    Garnish with a lemon wedge and maybe a sprig of mint. Serve immediately.

     Note: Substitute green tomatoes for the zucchini to make fried green tomatoes.