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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This is a recipe that we often make while on vacation. Unfortunately, we tend to eat most of them as we are cooking them so few ever make it to the table. Ingredients:
1/4 cup buttermilk |
1/4 cup egg substitute |
1/2 cup seasoned breadcrumbs |
1/2 cup panko breadcrumbs |
1 teaspoon garlic, herb seasoning blend |
3 medium zucchini, sliced 1/4 in thick |
vegetable oil, to fill frying pan 1 inch deep |
seasoning salt |
ranch dressing or sour cream, dip of your choice |
Directions:
1. Heat oil in frying pan to 350degrees.
2. Combine buttermilk and egg substitute in a pie plate or ziplock baggie. Combine breadcrumbs, panko and seasoning in another pie plate or ziplock baggie.
3. Dip zucchini in egg mixture then in breadcrumb mixture and fry in oil until golden brown.
4. Drain on paper towels season with seasoned salt and serve with dressing or dip.
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