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Pan-fried zucchini and Cantabrian anchovies. Spritz of lemon. All around, nods of approval. A homemade variation inspired by Bright restaurant in London and their fried zucchini and anchovy, brought to our attention by Mr. Will Sparks, a good guy.
Total Time: 30-45 minutes.
Servings: Depends on the length of your zucchini, and the thickness of your rounds (there is no innuendo here, this is strictly about zucchini, the summer squash).
1. Place a single layer of zucchini rounds on a paper towel lined cookie sheet, sprinkle with salt, cover with more paper towels and another cookie sheet. Let sit for 15 minutes.
2. Add about 1/4 inch olive oil to a skillet over medium high heat.
3. Dip zucchini rounds in beaten egg, then in the breadcrumbs.
4. Fry breaded zucchini rounds in skillet until golden brown, about 2 minutes per side. Get those zucchini round just the right amount of golden brown. You'll know it when you see it.
5. Drain zucchini on paper towels.
6. Top each round with an anchovy fillet. Spritz with lemon.
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