Tomato-Zucchini Tapas | Peggy Lampman's dinnerFeed

Recipe: Tomato-Zucchini Tapa

1 medium-sized zucchini, cut into 1/4-inch rounds (22 pieces)
1 large egg, beaten
1/4 cup white flour
1/4 cup canola oil
3 tablespoons mayonnaise
1 teaspoon Spanish sherry wine vinegar
22 slices from small tomatoes, such as Zebra, cherry or grape, preferably locally grown
1/4 cup fresh basil, chopped

Lightly season one side of zucchini slices with kosher salt and let rest on paper towels 5 minutes.
Dredge zucchini slices in flour then dip in egg.
In your largest saute pan, heat oil over medium-high heat and fry zucchini, in batches, until golden brown on both sides, 6-8 minutes total fry time. Drain on paper towels and liberally season with freshly ground pepper.
Mix vinegar into mayonnaise and evenly divide and spread mayonnaise over zucchini slices. Top with tomato and basil and serve.

Number of servings (yield): 22 pieces

Time: 45 minutes