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Name: Fried Zucchini #2
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Romano cheese, grated; 1 c Flour; Dash of black pepper; 1 md Zucchini,; (other veggies in pieces,; 1 c Grated Parmesan; 1 md Red onion,; Cauliflower); 2 Leaves of fresh basil,; If desired, such as; 2 ts Garlic salt; Eggplant slices,; Sliced very thin; Mushrooms, onion rings,; Very coarsely chopped; 1/4 1/4" slices, crosswise; Vegetable oil for frying; 1 Egg; 3/4 c Milk (or more if needed)

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INGREDIENTS

Romano cheese, grated
1 c Flour
Dash of black pepper
1 md Zucchini,
(other veggies in pieces,
1 c Grated Parmesan
1 md Red onion,
Cauliflower)
2 Leaves of fresh basil,
If desired, such as
Or
2 ts Garlic salt
Eggplant slices,
Sliced very thin
Mushrooms, onion rings,
Very coarsely chopped
1/4 1/4" slices, crosswise
Vegetable oil for frying
1 Egg
3/4 c Milk (or more if needed)

Servings

INSTRUCTIONS

Mix together the flour, egg, milk and seasonings and whisk together. The batter should be the consistency of a medium thick pancake batter. Pour enough oil into a heavy fry pan to a depth of about 1/2" and heat to high. Dip the slices of zucchini in the batter to fully cover each slice and drop gently into the hot oil. Fry on each side to a golden brown, drain for a few minutes on a paper towel and set in a baking dish in layers. In between each layer sprinkle some Parmesan cheese, spread a few rings of the onion slices and sprinkle a little of the basil leaves. Cover with foil as you fry the remaining zucchini to keep warm and lightly steam. Serve immediately. Walt MM Posted to MM-Recipes Digest V4 #240 by Walt Gray on Mon, 02 Sep 1996.

NOTES

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Fried Zucchini #2

Romano cheese, grated
1 c Flour
 Dash of black pepper
1 md Zucchini,
 (other veggies in pieces,
1 c Grated Parmesan
1 md Red onion,
 Cauliflower)
2 Leaves of fresh basil,
 If desired, such as
 Or
2 ts Garlic salt
 Eggplant slices,
 Sliced very thin
 Mushrooms, onion rings,
 Very coarsely chopped
1/4 1/4" slices, crosswise
 Vegetable oil for frying
1 Egg
3/4 c Milk (or more if needed)

Mix together the flour, egg, milk and seasonings and whisk together.  The  batter should be the consistency of a medium thick pancake batter.  Pour  enough oil into a heavy fry pan to a depth of about 1/2" and heat to high.  Dip the slices of zucchini in the batter to fully cover each slice and drop  gently into the hot oil.  Fry on each side to a golden brown, drain for a  few minutes on a paper towel and set in a baking dish in layers.  In  between each layer sprinkle some Parmesan cheese, spread a few rings of the  onion slices and sprinkle a little of the basil leaves.  Cover with foil as  you fry the remaining zucchini to keep warm and lightly steam. Serve  immediately. Walt MM  Posted to MM-Recipes Digest V4 #240 by Walt Gray <waltgray@mnsinc.com> on  Mon, 02 Sep 1996.

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Nutrition

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Serving Size: 1 Serving (83g)
Recipe Makes: 4 Servings

Calories: 302
Calories from Fat: 120 (40%)

Amt Per Serving		% DV

	Total Fat 13.3g	18 %
	Saturated Fat 5.1g	26 %
	Monounsaturated Fat 5.5g
	Polyunsanturated Fat 1.9g
Cholesterol 74.9mg		23 %
Sodium 1563.2mg		54 %
Potassium 88.4mg		2 %
Total Carbohydrate 29.7g		9 %
	Dietary Fiber 1g	4 %
	Sugars, other 28.7g
Protein 15.1g		22 %
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.

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Calories per serving: 302

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