Crispy Zucchini Coins

Ingredients:

• 0.5 cup corn flour
• 1/4 cup wheat flour
• 1 teaspoon dried basil
• 1 teaspoon coarse salt + more to taste
• 1/4 tsp cayenne pepper
• 2 large eggs, lightly beaten
• Vegetable oil, for frying
• 2 medium-sized zucchinis, cut into 0.3-0.5 cm thick circles.

Preparation:

1. Line a plate with paper towels. In a bowl, combine cornflour, flour, basil, salt, cayenne pepper, and black pepper.
2. In another bowl, beat the eggs.
3. In a skillet over medium heat, heat 0.5 cm of vegetable oil until hot but not smoking.
4. Working in small batches, dip the zucchini rounds in the beaten eggs, then roll them in the cornmeal mixture to coat them completely. Carefully lower the zucchini into the oil and fry until golden brown, about 2 minutes per side, or until crisp. Remove from the oil with a slotted spoon and transfer to a prepared plate. Season with salt, cool slightly, and serve.