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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Recipe is from Crisco. Ingredients:
1 1/2 cups all-purpose flour, divided |
2 tablespoons cornstarch |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
3/4 teaspoon lemon pepper |
1/4 teaspoon onion powder |
1 cup milk |
1 large egg |
1 lb fresh zucchini (about 3 medium) or 1 lb summer squash (about 3 medium) |
butter flavor shortening, for frying |
grated parmesan cheese |
Directions:
1. COMBINE 1 cup flour, cornstarch, baking powder, salt, lemon pepper, onion powder, milk and egg in medium bowl. Blend until smooth. Refrigerate at least 30 minutes.
2. PLACE remaining 1/2 cup flour in plastic or paper bag. Cut zucchini into 1/4-inch diagonal slices. Rinse and pat dry. Shake slices in flour to coat.
3. MELT shortening to a depth of 2 to 3 inches in a deep fryer or deep saucepan; heat to 375ºF. Dip floured zucchini in chilled batter. Let excess drip back into bowl.
4. FRY a few at a time in hot oil 4 to 4 1/2 minutes, or until golden brown, turning several times. Drain on paper towels. Serve immediately or keep warm in 175ºF oven. Sprinkle with Parmesan cheese before serving.
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