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[Bill Jones <billj AT harborside.com>]

VAN DELL JORDAN wrote:

> I've had some success at baking some things that I
> might otherwise fry.  Put them in the oven on a cookie
> sheet, breaded or not as called for.
I've had great luck making all my crisp tortilla faves by oiling 
tortillas lightly and baking them.  I now use the perforated baguette 
pan (to which bread dough sticks so badly) to make curved taco shells.  
Feliz Dia de Independencia a todos.

Back to okra and such, this summer we tried making crisp breaded 
zucchini on the griddle.  No more than a light rub with oil is 
sufficient for the griddle.  I like to season the bread crumbs with 
Parmesan and pepper, and the egg with garlic and fresh herbs.  It was 
better than deep frying, in my estimation, because if anything the 
zucchini are reluctant to cook, thus insulated from the griddle, so they 
come out really nice and firm, and very crisp.

Bill