Fried zucchini #2

Yield: 4 Servings

Measure Ingredient
1 medium Zucchini,
\N \N 1/4\" slices, crosswise
\N \N (other veggies in pieces,
\N \N If desired, such as
\N \N Mushrooms, onion rings,
\N \N Eggplant slices,
\N \N Cauliflower)
2 \N Leaves of fresh basil,
\N \N Very coarsely chopped
1 medium Red onion,
\N \N Sliced very thin
1 cup Grated Parmesan
\N \N Or
\N \N Romano cheese, grated
\N \N Vegetable oil for frying
1 cup Flour
1 \N Egg
¾ cup Milk (or more if needed)
2 teaspoons Garlic salt
\N \N Dash of black pepper

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

Similar recipes