Zucchini chippies

Master 2 used to eat zucchini.  Then one day he decided, as toddlers do, that zucchini was quite obviously evil and was never going to be touched again. I get it into risotto by grating it and fried rice the same way, but on it's own...it just isn't happening right now.

So tonight I decided to experiment and make some zucchini chippies that quite frankly even the most hardened zucchini hater couldn't refuse.  And he ate them.  They are officially a keeper.

Zucchini chippies
Ingredients
2 zucchinis, cut into batons
1 cup semolina flour
1 egg, whisked with 1/2 a cup water added
1 tsp marjoram (or thyme)
1 tsp parsley
1/2 cup parmesan cheese, grated
1/2 cup cheddar cheese, grated
3/4 cup breadcrumbs
1 cup olive oil
Method 
Combine the breadcrumbs, cheeses and herbs together in a bowl.
Preheat the oil in a frypan over a medium to high heat.
Coat the zucchini batons one at a time in the semolina flour (this will help bind the breadcrumb mix to the zucchini).
Dip the zucchini batons in the egg.
Dip in the breadcrumb mix.
Fry until golden on all sides.
Drain on kitchen towel.
Serve hot.