ZUCCHINI STICKS

Corn oil
4 medium zucchini (about 1-3/4 lbs.), each about 6 inches long
1/3 cup milk
1/2 cup all-purpose flour
1/4 tsp. salt
1/2 to 1 cup fine dry bread crumbs

Pour oil into a 10 or 12-inch electric skillet, filling no more than 1/3 full.

With a swivel blade peeler, pare 1 zucchini.  Trim ends so it is 5 inches long.  Shape it into a "rectangle" by slicing off enough of the rounded outer part to give four straight sides and a 1-inch thickness.  (Save trimmings and use in some other dish.)  Lay the zucchini on a cutting board and slice it into 4 sticks, each 5 inches long, and 1/4-inch thick.  Treat the remaining zucchini the same way.

Pour milk into a pie plate.  In a second pie plate, stir together flour and salt.  Into a third plate, turn the crumbs.  Dip a zucchini stick in milk, then in flour mixture; shake off excess.  Dip again in milk, then in bread crumbs; place on wax paper.  Coat remaining zucchini sticks the same way.

Meanwhile, heat oil to 375 degrees.  Fry zucchini sticks in 2 or 3 batches, turning once, until crisp and browned, 1 to 2 minutes.  Drain on paper towels; keep hot, in a low oven.  Serve at once in a basket lined with paper napkins, if you like.

Makes 16 sticks.