One day this past summer, after a few hours helping my roommate move into her new apartment, we sauntered to a local pub for a well earned meal. I ordered a burger and to my delight zucchini fries were an option for a side rather than just standard French fries. They were deep fried, crispy on the outside and tender on the inside. This was astonishing as I have a loathing for zucchini since I was a teenager. My family had planted a zucchini plant that refused to stop producing copious amounts of the vegetable no matter how much we pruned the plant.
Well, I honestly craved those fries one day, but as the pub was in Michigan and I in Minnesota, I had to get cooking. This is my baked and modified version after doing a quick search on Cookinglight.com. My husband calls them my “bikini fries”. They are meant to be healthy but more or less, he couldn’t understand what on earth I was saying as I was banging baking sheets in the kitchens and explaining to him what I was making to go with the burgers he was grilling. He thought I was saying “bikini” rather than “zucchini”. So here are my “bikini fries”.
One of my memories from my earlier trips to Japan includes marveling at the crepe displays in the local department stores. The crepes in the case were fake and glossy but looked tantalizing. Some were filled with fruit and whipped cream, others with ice cream and fruit, and others with chocolate syrup or caramel. But all were wrapped gently in a thin large pancake. I remember as I waited for my crepe, I watched the vendors make it, starting with spreading the batter on a larger circular flat plate. Then peeling it off once cooked and filling mine down the center first with dollops of whipped cream, topping it with fresh ripe strawberries, and then wrapping up the sides (kinda like a burrito). It was chewy and sweet. 
