Ingredients: |
Ingredients: 5 medium (about 1 pound or 1/2 kilogram) zucchini, unpeeled 1/3 cup flour 2 and 1/2 tablespoons cornstarch 2 and 1/2 tablespoons potato starch (or more cornstarch) 1/2 teaspoon Salt, or to taste 1/4 tsp pepper 1/4 tsp paprika 1/4 tsp garlic powder 1/4 tsp onion powder 1 cup water 1 egg 1 and 1/4 cups Bread Crumbs or other golden bread crumbs (preferably with sesame) oil, for frying 1/4 cup Parmesan cheese
Dip: 1 cup plain yogurt or light sour cream 3–4 teaspoons fresh lemon juice 2 small cloves crushed garlic 2 tablespoons fresh parsley 1/4 tsp salt 1/4 tsp pepper
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Directions: |
Directions:Batter: In a small bowl, whisk together the flour, starches, seasoning, water, and egg until smooth.
In another bowl, mix together the bread crumbs and cheese.
Scrub zucchini and slice thinly to about a quarter-inch (one-half centimeter) thickness.
Dip zucchini in batter, and then dredge in bread crumb mixture.
Variation: For the zucchini you can use a combo of yellow, dark green, and light green if desired.
Fry: Heat a generous amount of oil in a large skillet.
Place breaded slices in oil and fry for three minutes (depending on thickness, it might be less or more) on each side, until golden.
Remove with a slotted spoon and drain on paper towels.
Variation: Baked option: Preheat oven to 400º Generously spray a baking sheet with cooking spray. Place breaded zucchini in a single layer. Spray the slices with cooking spray. Bake for seven minutes on each side or until ready. Make slices slightly thicker if baking.
For the Dip: Combine all ingredients in a small bowl.
Taste and adjust seasoning if necessary. Serve alongside the zucchini.
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