Clipped recipe from a magazine. Undated, clipping is in two pieces. I’m not sure how this was displayed in the magazine, but the bottom pictures are the first two steps and then the pictures directly underneath the recipe details are steps 3 and 4.

Zucchini Sticks

3 medium zucchini squash
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1 tablespoon lemon juice, fresh, frozen or canned
1/2 cup dry bread crumbs
1/4 cup butter or margarine

Zucchini can be prepared beforehand, then fried at the last minute.

1

Wash and trim blossom and stem ends from zucchini. Cut in lengthwise strips 1/2 inch thick. Cut strips in pieces about 2 1/2 inches long

2

Coat strips with mixture of flour, salt and pepper. Any shallow dish, piepan or even a sheet of waxed paper makes a convenient container

3

Dip the strips in a mixture of slightly beaten egg and lemon juice. Then coat completely with bread crumbs. Lemon juice gives a lovely flavor

4

Fry in melted butter or margarine until crisp on all sides. Add more fat if necessary. Drain on paper towels and serve piping hot to 4