Zucchini
Flour
1 egg
2 tbsp. milk
Crushed salted cracker crumbs

Slice zucchini 1/3 inch thick. If larger zucchini are used, peel and remove seeds. Shake zucchini in paper or plastic bag with flour, enough to coat well and lay on waxed paper.

Beat egg and milk. Dip floured zucchini rings in egg and roll in crushed salted cracker crumbs. Fry in hot oil, about 1/2 inch in pan. Turn over when nicely browned. Place between paper towels to drain oil. Then serve.