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Prep Time: 0 Minutes Cook Time: 6 Minutes |
Ready In: 6 Minutes Servings: 2 |
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Sometimes you are just in the mood for something simple. Well tonight was one of those nights.I'll will provide the recipe for the Fried Zucchini only. These were nice and crispy. Ingredients:
1 1/2 cups panko (coarse) (japanese breadcrumbs) |
1/2 tsp tony chachere's creole lite seasoning |
2 large eggs |
1/4 teaspoon garlic powder |
1/4 teaspoon ground black pepper |
1 tsp no salt adobo |
1 1/2 tsp grated romano cheese |
1 zucchini quartered and sliced |
Directions:
1. 1.Wash and dry the zucchini. Trim off ends, then slice zucchini into 1/4 inch thick rounds.
2. 2. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl.
3. 3. Stir the Romano Cheese, the panko, and above seasonings in a medium bowl. Toss zucchini slices, mixing thoroughly to coat.
4. 4. Heat oil in a large nonstick skillet over medium heat.When the oil is hot, add the zucchini fry until they are golden brown, about 2-3 minutes on each side. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.Hit with a little more creole seasoning or whatever season you want after you remove it from the oil. This is optional.Serve hot. But be careful, don't burn your tongue.
5. Note (They tend to get mushy on the inside, when it gets cold.) Enjoy
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