Combine first 4 ingred in a large bowl; beat in milk and egg. Let stand 5 min. Add onion or zucchini slices to batter in batches and toss with hands until vegetables are well coated. When you are ready to fry them, pick up vegetables, allowing excess batter to slide back into bowl. Place slices immediately in hot oil (375 degrees), and deep-fry until browned, turning once. Drain in a colander, and sprinkle with additional salt, if desired. Note: Dont drain on paper towels; the fried food will get soggy. Also, try not to stack them tightly. Air needs to circulate around fried food so it will remain crisp. From: "Original Whistle Stop Cafe Cookbook" Posted by: Debbie Carlson - From: pickell@cyberspc.Mb.Ca (S.Pickelldate: 96-07-09 14:20:57 Edt Posted to MM-Recipes Digest V3 #242 Date: Wed, 4 Sep 1996 18:09:27 -0400 From: BobbieB1@aol.com
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|Serving Size: 1 Serving (61g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 13 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 27.5mg||8 %|
|Sodium 370.9mg||13 %|
|Potassium 88.9mg||2 %|
|Total Carbohydrate 32.3g||9 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 30.9g|
|Protein 5g||7 %|
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Calories per serving: 165
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