Fried Zucchini With Parmigiano-Reggiano And Lemon Recipe

Fried vegetables make up a substantial chapter in the new franny's cookbook. Rather than serving a plethora of deep fried cheese sticks and onion rings dipped in tomato sauce, andrew feinberg and francine stephens take a lighter approach. The thin batter puffs and turns a light golden-brown, leaving the zucchini tender throughout, yet still bright green within. Freshly ground black pepper, parmigiano-reggiano, and a squeeze of lemon are all they need as a finishing touch.