DEEP FRIED ZUCCHINI STICKS RECIPES

Steps:

• Wash and trim zucchini, (DO NOT PEEL).
• Cut zucchini into about 2 1/2" long by 1/2" thick strips.
• In a medium-size mixing bowl, beat eggs and milk until fluffy.
• In a plastic bag, add flour, seasoning salt and shake well.
• In a separate plastic bag, add finely crushed saltine crackers.
• Dip zucchini strips in egg mixture.
• Drop into flour mixture and shake well to coat.
• Dip again into egg mixture.
• Drop into crushed crackers and shake well to coat.
• Heat olive oil to 325 F to 350 F in a medium-size frying pan or use a deep fryer.
• Drop coated zucchini (a few at a time) in the hot oil and cook until lightly browned, about 2 minutes, turning once, (DO NOT OVERCOOK).
• Zucchini should be crunchy.
• Serve immediately with Bearnaise Sauce as a dip.
• SAUCE FOR DIPPING: Prepare contents of Bearnaise sauce according to package directions or make your own.
• NOTE: Instead of using plastic bags, place the flour mixture in a mixing bowl, and the crumbs in a separate bowl. This will not be quite as messy.
• Also, Panko crumbs would be excellent or cornflake crumbs.
• See recipe #382043.

Steps:

• In a heavy pot or a deep fryer, heat 2 inches of vegetable or peanut oil to 350 degrees F. In a shallow bowl, combine the flour, garlic salt, and pepper. Pour the beaten eggs into a separate bowl. In a third dish, combine the panko breadcrumbs and the Parmesan cheese. Dredge the zucchini sticks in the flour, followed by the egg, and finally the panko-cheese mixture. Lay the breaded zucchini sticks on a baking sheet as you finish coating them. Working in small batches, deep-fry the zucchini until golden brown, about 30 seconds. Carefully remove the zucchini from the hot oil and drain on a plate lined with paper towels. Sprinkle with the fresh parsley and serve with a side of ranch dressing.