I cut up two medium zucchini into 1/4 inch slices.
Then I whipped up a batter to dunk the zucchini in.
Mix together water and egg. Combine dry ingredients, add wet to dry, and mix until incorporated. It should be really thick!
Then just pick up a slice of zucchini and fully coat it in the batter.
No need to give it an egg wash or dry them off or anything. The batter will stay on!
I used Canola Oil for frying
After they get nice a browned, just put them on paper towel so you dab up the excess oil.
Now here is an important part! You can let these sit for a GOOD fifteen minutes before eating. They will stay hot and they will stay yummy!
We covered (and I do mean covered) these in our house blend.
1 cup sea salt (or Kosher)
1/4 cup garlic salt
1/4 cup coarse black pepper
Eventually I just added a heaping tablespoon of that blend right to the batter, and we decided we liked that too!
But I wasnt satisfied with just the salt. I wanted more. I wanted sweet!
So I just covered these in powder sugar. I thought it was delicious, but hubby preferred the salted ones.
The nice thing about this recipe is, you can make both at the same time!
And you really cant go wrong with chocolate.
This is definitely our new favorite way to eat zucchini.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (473g)|
|Recipe Makes: 1|
|Calories from Fat: 66 (7%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 211.5mg||65 %|
|Sodium 1171.7mg||40 %|
|Potassium 385.8mg||10 %|
|Total Carbohydrate 179.3g||53 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 171.6g|
|Protein 30.2g||43 %|
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: 913
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