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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Fried Zucchini & Spicy Dipping Sauce Recipe

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This recipe for Fried Zucchini & Spicy Dipping Sauce is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Peanut Oil, for frying
3 large Zucchini, cut into 1/2-inch rounds
1/2 C. Flour
1-1/2 C. Panko or Italian Bread Crumbs
1/4 C. finely grated Parmesan Cheese
2 Tbsp. finely chopped fresh Parsley
1/2 tsp. Red Pepper Flakes
Salt and freshly ground Black Pepper
3 Eggs, lightly beaten
1/4 C. Water

Dipping Sauce:
1 C. Sour Cream
2 Tbsp. Buttermilk
1 small Onion, finely chopped
1 Tbsp. chopped Chives
1/4 tsp. Cayenne Pepper
Dash Hot Sauce
Kosher Salt and ground Black Pepper
Directions:
Directions:
Preheat Peanut Oil in a deep-fryer to 350º.
Place Flour in a pie plate. In another pie plate combine Panko, Parmesan Cheese, Parsley, Red Pepper Flakes, Salt and Pepper, to taste.
In a third pie plate add Eggs and Water.
Dredge the Zucchini first in the Flour, followed by the egg and then in the Panko mixture.
Working in batches, place the breaded Zucchini slices in the hot oil and fry until golden brown, ~3-4 minutes. Drain on a paper towel lined tray and immediately season with Salt and Pepper.

Dipping Sauce:
Combine all the ingredients together in a serving bowl until well mixed, Cover with plastic wrap and refrigerate for 1 hour.
Personal Notes:
Personal Notes:
*The Dipping Sauce needs to be made ahead of time as it needs to be refrigerated for 1 hour.
You can use Ranch Dressing for Dipping, if you prefer.
You can also substitute sliced Eggplant for the Zucchini.

 

 

 

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