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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Bon Appetit Mar 1977, page 8. From Lunt Avenue Marble Club Phoenix AZ Ingredients:
2 eggs |
2 cups half-and-half |
2 cups all-purpose flour |
1/4 cup whole wheat flour |
1/4 cup cornmeal |
1 tablespoon celery salt |
2 teaspoons garlic powder |
1 tablespoon pepper (preferably white) |
1 teaspoon thyme |
2 teaspoons salt |
1 teaspoon paprika |
3 -4 lbs zucchini |
oil, for frying |
Directions:
1. Whip eggs and half-and-half together; strain.
2. Mix all dry ingredients together.
3. Cut zucchini lengthwise into halves and cut each half into long strips 1/4-inch wide. Immerse in egg mixture and drain.
4. Coat slices, about one-fourth at a time with breading. Deep fry in vegetable oil at 325 degrees F until brown and crisp. Drain well on paper towels.
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