Batter-Fried Zucchini
Ingredients
- 1 1/2 cups all-purpose flour, divided
- 2 tbsps. cornstarch
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 tsp. lemon pepper
- 1/4 tsp. onion powder
- 1 cup milk
- 1 large egg
- 1 lb. fresh zucchini or yellow summer squash (about 3 medium)
- Crisco® Butter Flavor All-Vegetable Shortening
- Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
- Grated Parmesan cheese
Directions
- Step 1
COMBINE 1 cup flour, cornstarch, baking powder, salt, lemon pepper, onion powder, milk and egg in medium bowl. Blend until smooth. Refrigerate at least 30 minutes.
- Step 2
PLACE remaining 1/2 cup flour in plastic or paper bag. Cut zucchini into 1/4-inch diagonal slices. Rinse and pat dry. Shake slices in flour to coat.
- Step 3
MELT shortening to a depth of 2 to 3 inches in a deep fryer or deep saucepan; heat to 375ºF. Dip floured zucchini in chilled batter. Let excess drip back into bowl.
- Step 4
FRY a few at a time in hot oil 4 to 4 1/2 minutes, or until golden brown, turning several times. Drain on paper towels. Serve immediately or keep warm in 175ºF oven. Sprinkle with Parmesan cheese before serving.
- Step 5
Serve with a warmed tomato-basil sauce for dipping.
Serving size
(1/6 of recipe)
- Calories 330
- Calories from Fat170g
- Total Fat 19g
- Saturated Fat 5g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 40mg
- Sodium 330mg
- Potassium 0mg
- Total Carbohydrates 30g
- Dietary Fiber 1g
- Sugars 3g
- Protein 8g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet