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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lunt Avenue Marble Club Deep Fried Zucchini with Creamy Garlic Sauce Recipe

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This recipe for Lunt Avenue Marble Club Deep Fried Zucchini with Creamy Garlic Sauce is from Cesena Sister's Cookbook, 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:  
Zucchini:

1or 2 fresh zucchinis, thinly sliced in circles (don't peel)
1/2 c. flour
2 eggs, beaten
1 to 2 c. Italian seasoned bread crumbs ("Italian" is the operative word here).
Shortening for deep-frying

Garlic Dip:

1 c. buttermilk
1 c real mayonnaise (no pretenders)
1 pkg (4 oz) ranch salad dressing mix
2 garlic cloves, minced (either with a garlic press or by chopping up finely and smooshing with a knife, which will make your hands stink at least for the rest of the day.
Directions:
Directions:
Coat zucchini slices with flour. Dip in beaten egg, then coat with bread crumbs. Deep-fry at 375 degrees until golden. Serve immediately ith creamy garlic dip.

To make creamy garlic dip:
Combine ingredients in a small bowl and refrigerate to blend flavors. The flavor gets stronger as it sits, up to three weeks.


Garlic Dip:
871 calories, 57g fat (59% calories from fat), 133 mg cholesteral
76 g. carbs., 2,822 mg sodium

Without dip
350 cal. 12g fat, 109 mg. cholesterol, 51 g carbs, 402 mg sodium, 30% cal. from fat
Number Of Servings:
Number Of Servings:
2-4
Personal Notes:
Personal Notes:
The Lunt Avenue Marble Club was one of the hottest restaurants in the Phoenix Metropolitan area in the '70s and '80s.

 

 

 

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