Prep Time 10 min
Cook Time 4 Min
Servings 4 to 5
Difficulty Easy

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