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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 16 |
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Our home economists' nuts-and-bolts appetizers feature mushroom caps and zucchini sticks. Assemble them earlier in the day and chill until ready to deep fry. Ingredients:
16 medium fresh mushrooms |
2 small zucchini |
2 eggs |
2 tablespoons water |
1/2 cup king arthur unbleached all-purpose flour |
1/2 teaspoon chili powder |
1/4 teaspoon salt |
1/4 teaspoon sugar |
1/4 teaspoon garlic powder |
1/4 teaspoon cayenne pepper |
1/4 teaspoon ground cumin |
oil for frying |
sweet-and-sour sauce, optional |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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