Zesty Fried Zucchini Rounds

In this dish, slices of zucchini are coated with chickpea flour and Indian seasonings and fried in oil. You can use other types of summer squash in place of the zucchini, and if you don't have chickpea flour, it's okay to substitute white or whole-wheat flour. Leftovers don’t keep very well, but if you have some, they will do better reheated in the oven or toaster oven than the microwave. These are good eaten straight with a little salt, but are also nice with a little chutney or plain yogurt for dipping.

1 medium zucchini, in 1/4-inch rounds
1 cup chickpea flour
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tsp ground cumin
2 tsp ground coriander
Dash cayenne pepper
1 large egg, beaten
Oil for frying

Mix the flour and spices together in a small bowl.

Dip each slice of zucchini into the beaten egg. Let the excess egg drip off. Coat with the flour mixture, then set aside on a plate. You may want to do this and then fry the slices in a couple batches, rather than coating them all first and then frying.

Generously oil a heavy skillet. Fry the squash rounds for 2-3 minutes on each side, until golden brown. Place on a rack or paper towels to drain off excess oil.

Serve immediately. Sprinkle with salt if desired.

Serves 3-4.