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Suggest a better descriptionWash the zucchini and remove the tips on both ends; do not peel. Using a long, thin knife, slice the zucchini lengthwise into julienne strips not more than 3/8 in. thick. Place the zucchini strips in a bowl of salted ice water and soak for 5 minutes. Drain and pat dry with paper towels. Using a deep-fat fryer or a deep saucepan and a thermometer, heat about 4 in. of the corn oil to a temperature of 350F to 375F. Combine the eggs, 2 tablespoons water, salt, and pepper in a mixing bowl. Lay a small pile of the flour on a sheet of waxed paper. Dip a few slices of the zucchini in the egg mixture, then dredge in the flour. Fry the zucchini until golden brown. Drain on paper towels to remove excess grease. Arrange on a hot platter and serve immediately. THE PRIME RIB K STREET N.W, WASHINGTON, D.C. From the
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Serving Size: 1 Serving (342g) | ||
Recipe Makes: 6 | ||
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Calories: 287 | ||
Calories from Fat: 117 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13g | 17 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 528.8mg | 163 % | |
Sodium 195.3mg | 7 % | |
Potassium 710.2mg | 19 % | |
Total Carbohydrate 23.8g | 7 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 20.9g | ||
Protein 20.3g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 287
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