Ingredients :
- 1 c flour
- 2 large eggs
- kosher salt
- freshly ground black pepper
- 1 c panko
- 1/2 c grated Parmesan
- 1 1/4 t garlic powder
- 3 zucchini (7in long, cut 1/2 by 3 in)
- vegetable oil (for frying)
Method :
- Add flour to shallow baking dish. In 2nd baking dish, lightly beat eggs with 1/2 tsp salt and 1/4 tsp black pepper. In 3rd baking dish, combine panko, Parmesan, garlic powder 1 tsp salt and 1/4 tsp pepper. Gently crush all panko ingredients together.
- Lightly coat zucchini sticks in flour, then dip into egg, coating evenly. Gently shake and generously coat in panko. Transfer to baking sheet.
- Fill high-side skillet with 1 inch of oil, no more than halfway up skillet. Heat on med-hi. In small batches add sticks to pan. Cook until light golden brown, turning once. 2-3 min.
- Remove zucchini to cooling rack over baking sheet. Keep warm in 175° until serving time.
- Serve with BUTTERMILK RANCH DIPPING SAUCE.
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