Directions:
- Remove stems from mushrooms. Cut a thin layer from the top of mushroom caps; cut mushroom edges, forming a hexagon shape. Cut zucchini lengthwise into quarters, then into 2-in. pieces. Trim one end to fit into mushroom caps.
- Insert a toothpick through the top of the mushroom into the zucchini, leaving about 1 in. of toothpick to use as a handle for dipping.
- In a small shallow bowl, beat the eggs and water. In another bowl, combine the flour, chili powder, salt, sugar, garlic powder, cayenne and cumin. Dip zucchini-mushroom bolts in egg mixture, then coat with flour mixture.
- In an electric skillet, heat 1 in. of oil to 375°. Fry bolts in batches for 2-3 minutes or until golden brown on all sides. Drain on paper towels. Serve warm with sweet-and-sour sauce if desired. Yield: 16 appetizers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 67.83 Kcal (284 kJ) | ||
| Calories from fat | 5.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.57g | 1% | |
|---|---|---|---|
| Cholesterol | 20.46mg | 7% | |
| Sodium | 46.6mg | 2% | |
| Potassium | 74.53mg | 2% | |
| Total Carbs | 12.77g | 4% | |
| Sugars | 0.41g | 2% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 2.32g | 5% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 0.3mg | 2% | |
| Calcium | 4.8mg | 0% | |
| Amount Per 100 g | |||
| Calories | 137.77 Kcal (577 kJ) | ||
| Calories from fat | 10.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.17g | 1% | |
|---|---|---|---|
| Cholesterol | 41.56mg | 7% | |
| Sodium | 94.65mg | 2% | |
| Potassium | 151.37mg | 2% | |
| Total Carbs | 25.94g | 4% | |
| Sugars | 0.83g | 2% | |
| Dietary Fiber | 0.49g | 1% | |
| Protein | 4.72g | 5% | |
| Vitamin C | 1.7mg | 1% | |
| Iron | 0.7mg | 2% | |
| Calcium | 9.7mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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