Fried Zucchini

It's that time of year when zucchini has a tendency to overrun our house. Thank goodness for gracious friends who let us dump some off on them. In an attempt to deplete our supply, I came up with this recipe. I was trying to come up with something like Red Robin's, but I failed. Fortunately, we liked this version better!



ZUCCHINI A LA FRIED

1 C. flour
3/4 - 1 C. water
1/4 C. cornstarch
1/2 tsp. baking soda
1/2 tsp. celery salt
1/2 tsp. season salt
salt and pepper

1 C. bread crumbs
3/4 C. grated parmesan or romano cheese (fresh is always better)

3-4 small to med. zucchini or straight yellow squash
peanut oil to fry with

This is a two-dip process. In the first bowl, mix the first set of ingredients together to make a tempura batter. The amounts on the seasonings are just a guess. (As I always say...go by how it smells). The batter should be smooth with no lumps and about the consistency of pancake batter.

Mix the bread crumbs and cheese in a separate dish.

Cut your zucchini in spears or slices. Dip in first bowl of tempura mixture, then in bread crumb/cheese mixture. Fry in 375 degree frying skillet or fryer. I like to use peanut oil so my eyes don't burn, but any canola or vegetable oil will work. Serve with Ranch dressing Cucumber Ranch Dip