Tuesday, June 26, 2012

Deep Fried Zucchini

Photo courtesy of my Mac
   We waited all winter long for good weather so we could plant our little gardens and have some fresh veggies during the summer. Our plans have been foiled again - there's no rain in the Midwest and our little plants are withering. 
   The one crop that has been holding it's own against the weather is zucchini. I have shredded and frozen it, saute'd it, made veggie kabobs and now I'm taking on the classic approach of deep fried zucchini. 

Deep Fried Zucchini
2 medium zucchini, peeled, washed and sliced 1/4 inch thick
1/4 cup flour
1/4 cup instant potato flakes
1 tsp. paprika 
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1 egg, beaten and mixed with a tsp. water
oil for deep frying

Rinse, peel and slice zucchini. Heat oil in deep fryer. In shallow dish or pie pan, mix flour, potato flakes and spices. 
Roll zucchini in dry mix to coat well. Dip in egg wash and redip in dry mix. 
Drop in hot oil until lightly browned on both sides, about 3-4 minutes per side. Remove to a paper towel-lined plate and sprinkle with a dash of salt. Serves 2-3 depending on size of zucchini.
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