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In large bowl, sprinkle salt and pepper on sliced zucchini, drizzle the olive oil and toss to coat well. In 3 separate bowls, fill each with flour, beaten eggs and bread crumbs. First, dip slices in the flour and shake off excess, then dip in eggs and then crumbs. Do this to remaining slices and place them on a large tray lined with wax paper, making sure not to overlap each other. Heat vegetable oil in deep fryer. Fry coated slices a few at a time in medium-high temperature oil, until golden brown. Drain on paper towel lined tray. Serve with ranch dressing of your choice.
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|Serving Size: 1 Serving (69g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 136 (56%)|
|Amt Per Serving||% DV|
|Total Fat 15.2g||20 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 94mg||29 %|
|Sodium 545mg||19 %|
|Potassium 105.7mg||3 %|
|Total Carbohydrate 19.7g||6 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 18.3g|
|Protein 7g||10 %|
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Calories per serving: 242
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