Two small zucchini is probably better than 1 medium for this, but the exact quantity will depend on how thick you leave the batter. If you run out of zucchini and you still have batter left, you could toss in a couple of mushrooms, cut in half.
2 to 4 servings
45 minutes - 30 minutes prep time
Prepare the Zucchini:
1 medium or 2 small zucchini or summer squash
salt
Wash the zucchini, and trim the ends. Cut them in fairly thin slices, not more than 1/4" thick. Longways is best. Salt the zucchini heavily on both sides, and put them on a plate to drain for about 20 minutes. When ready, rinse them off and pat them dry with a (paper) towel.
Make the Batter:
1/4 cup soft unbleached flour
1/4 teaspoon salt
1/2 teaspoon rubbed oregano, savory or basil
1/2 teaspoon baking powder
1 extra-large egg
1 tablespoon mild vegetable oil
3 to 4 tablespoons water or beer
Mix the flour, salt, seasoning, and baking powder in a shallow bowl or plate with a rim. Mix in the egg, the oil, and the water to make a smooth batter, about as stiff as pancake batter.
Fry the Zucchini:
mild vegetable oil to fry
balsamic vinegar to serve
Heat the oil in a large skillet over medium-high heat (the same temperature you would cook eggs or pancakes). There should be enough to generously cover the bottom of the pan.
Meanwhil, when the zucchini slices are rinsed and dried, put them in the bowl of batter, one at a time, making sure that they are all coated in batter and don't stick together.
When the oil is hot, pull them out one at a time, laying them in the hot oil and spooning a little extra batter over the top if you feel they are not well covered. Cook until brown on each side, adding more oil to the pan if the bottom of the pan ceases to be coated in oil. You may need to cook the zucchini slices in 2 batches. Blot them briefly on paper towel as they come out of the pan.
Serve the fried zucchini slices hot, drizzled with a little balsamic vinegar.
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