Fried Zucchini With Pecorino and Hot Pepper

• Vegetable oil for frying
• 1 cup all-purpose flour
• Salt and pepper
• Pinch of cayenne
• 1 egg, lightly beaten
• 1/4 cup milk
• 2 pounds zucchini, sliced
• 1/2 cup chopped parsley
• 1 small garlic clove, minced
• 1/2 teaspoon lemon zest
• Grated pecorino cheese
• Crushed red pepper flakes

1. Pour oil to a depth of 1 inch in a wide frying pan and heat to 375 degrees.
2. Put flour in a pie plate, season generously with salt and pepper and add a pinch of cayenne.
3. Combine lightly beaten egg and milk.
4. Working in batches, dip zucchini slices lightly in seasoned flour, then in egg mixture, then once more in flour.
5. Carefully slip them into hot oil, without crowding.
6. Cook for about 2 minutes on each side, until golden.
7. Remove and drain on paper towels, then transfer to a warm platter.
8. Salt lightly.
9. In a small bowl, mix together parsley, garlic and lemon zest.
10. Sprinkle a little of the mixture over fried zucchini, then sprinkle lightly with grated cheese and red pepper to taste.
11. Serve immediately.

vegetable oil, flour, salt, cayenne, egg, milk, zucchini, parsley, garlic, lemon zest, pecorino cheese, red pepper

Taken from cooking.nytimes.com/recipes/1017583 (may not work)