Egg-Battered Zucchini Roll-Ups  serves: 10 servings  I have
literally grown up on zucchini prepared in this simple way-
sliced into thin strips, dipped in egg, and fried. It was one of
my favorite vegetables when I was little, and quite often my
mother made our lunch sandwiches with the strips too, for us to
take to school. Crispy and sweet and soft at the same time, the
strips are delicious warm or at room temperature, with just a
sprinkle of salt-as I serve them to my grandkids-or dressed with
capers and lemon juice, for adult tastes.  2 pounds small
zucchini 2 cups flour, approximately, for dredging 5 large eggs
¾ teaspoon salt, or more freshly ground black pepper, to taste 2
cups canola oil, for frying 2 tablespoons capers, well drained 1
teaspoon lemon juice  To Coat and Fry the Zucchini  Rinse and
dry the zucchini and trim off the stem and the blossom ends.
With a sharp knife, slice the squash lengthwise into strips
about 1/8-inch thick, flexible but not paper-thin. You should
get 5 or 6 strips from each