Crisp Zucchini Medallions

Wash and pat dry zucchinis. Slice medallions of zucchini no thinner than 1/4″ thick. Pour milk into a small, wide dish (I use a cereal bowl). In a separate bowl, combine flour, salt, and pepper. Dip each medallion in the milk, then dip into the flour mixture, ensuring that each side is thinly coated. As you work, add more flour and seasoning as needed (your flour will get really gummy).

Once all medallions are coated, drizzle enough oil into a frying pan to thinly coat the bottom and heat until oil glistens. Add zucchini to the pan forming a single layer. Fry for 4-5 minutes or until bottoms of medallions are golden brown. Gently flip each medallion with a fork and cook until both sides are golden brown. Remove from pan to a plate lined with napkins or paper towels. Continue until all zucchini is cooked, replenishing the oil in the frying pan as needed.

Serve immediately. That is, if there are any left to serve after you leave the kitchen.