Cornmeal-Crusted Zucchini

• 1 large zucchini, washed and sliced in thin circles
• 1 cup gluten-free cornmeal
• 1/3 granulated cane sugar
• 2 large eggs, beaten (or 1/2 cup dairy or non-dairy milk)
• High heat cooking oil for frying

Preheat a large frying pan to medium-high heat or electric skillet to 375-400° F. Pour enough oil to just cover the bottom of the frying surface. (You may broil these on a foil-lined baking sheet in your oven instead, but spray the foil with cooking oil first, and be careful not to burn them! They will not be as crisp, but the flavor is still wonderful.)

Prepare two small bowls, one containing the beaten eggs or milk, and the other containing the stirred mixture of cornmeal and sugar.

Slice the zucchini and dip each slice into the eggs, one at a time, then dredge through the cornmeal mixture. Lay each coated slice into the hot oil and fry just until each side is lightly browned and crispy, flipping to fry each side (this process should only take 2-3 minutes). Keep the oil hot, but be careful that it does not overheat and burn the batter. The idea is to fry quickly at high heat so that the batter does not simply absorb the oil and become mushy. Add oil as needed, and replace the oil entirely if it becomes browned during the process.

Remove the fried slices to a paper towel-lined plate to cool while finishing the remaining slices. Serve warm.