Fried zucchini #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Zucchini, |
| 1/4\" slices, crosswise | ||
| (other veggies in pieces, | ||
| If desired, such as | ||
| Mushrooms, onion rings, | ||
| Eggplant slices, | ||
| Cauliflower) | ||
| 2 | Leaves of fresh basil, | |
| Very coarsely chopped | ||
| 1 | medium | Red onion, |
| Sliced very thin | ||
| 1 | cup | Grated Parmesan |
| Or | ||
| Romano cheese, grated | ||
| Vegetable oil for frying | ||
| 1 | cup | Flour |
| 1 | Egg | |
| ¾ | cup | Milk (or more if needed) |
| 2 | teaspoons | Garlic salt |
| Dash of black pepper | ||
Directions
Mix together the flour, egg, milk and seasonings and whisk together.
The batter should be the consistency of a medium thick pancake batter. Pour enough oil into a heavy fry pan to a depth of about ½" and heat to high. Dip the slices of zucchini in the batter to fully cover each slice and drop gently into the hot oil. Fry on each side to a golden brown, drain for a few minutes on a paper towel and set in a baking dish in layers. In between each layer sprinkle some Parmesan cheese, spread a few rings of the onion slices and sprinkle a little of the basil leaves. Cover with foil as you fry the remaining zucchini to keep warm and lightly steam. Serve immediately.
Walt MM