Kathy Pitts Fried Zucchini Recipe

Kathy Pitts Fried Zucchini Recipe

Yield: 1 Batch
Recipe by luhu.jp

Ingredients:
1/4 inch: thick.,

Directions:

First, cut the squash (we use zucchini, but yellow
crookneck should work, too) in coin-like slices about

Place the squash in a deep pan, and pour evaporated
milk over it.

Swish the squash around a bit until all pieces are
well coated with milk.

Now, place a thin layer of breading (any commercial
breading mix will work, or your favorite breading mix
containing flour, seasonings, and cornmeal will do
well) in a fairly deep, rimmed pan.

Carefully lay one layer of squash slices on the
breading. Cover with another thin layer of breading,
layer on more squash, more breading, etc., until all
squash is used.

Cover this mess, and refrigerate for AT LEAST 15
minutes (30 minutes is better). Remove the squash
from the breading mixture, being careful not to
disturb the crumb coating.

Drop into hot deep fat, and fry until well browned.

Drain, sprinkle with Parmesan cheese and serve with
either Marinara sauce (bottled Ragu or something
similar is fine) or Ranch dressing as a dip.

Kathy in Bryan, TX


Source from luhu.jp