Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
3 zucchini squash
2 tbsp flour
1/2 tsp salt
1/4 tsp pepper
1 tbsp lemon juice
3/4 cp bread crumbs
4 tbsp butter or margerine
1 - Wash zucchini thoroughly, scrubbing gently to loosen all sand.
2 - Slice blossom and stem ends from each squash.
3 - Cut in lengthwise strips about 1/2 inch thick.
4 - Cut strips in pieces about 2 1/2 inches long.
5 - Coat pieces with flour seasoned with salt and pepper.
6 - Dip floured strips in slightly beaten egg and lemon juice.
7 - Coat thoroughly with crumbs.
8 - Fry in butter or margerine until crisp.
9 - Add extra fat if necessary.
10 - Drain on thick paper towels.
11 - Serve very hot.
Makes 4 servings.