Batter-Fried Zucchini

• 1 1/2 cups Pillsbury BEST® All Purpose Flour, divided
• 2 tablespoons cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 teaspoon lemon pepper
• 1/4 teaspoon onion powder
• 1 cup milk
• 1 large egg
• 1 pound fresh zucchini or yellow summer squash (about 3 medium)
• Crisco® Butter Shortening, for frying
• OR Crisco® Butter Flavor All-Vegetable Shortening Sticks, for frying
• Grated Parmesan cheese
• 
  
• 1COMBINE 1 cup flour, cornstarch, baking powder, salt, lemon pepper, onion powder, milk and egg in medium bowl. Blend until smooth. Refrigerate at least 30 minutes.

1. 2.
   PLACE remaining 1/2 cup flour in plastic or paper bag. Cut zucchini into 1/4-inch diagonal slices. Rinse and pat dry. Shake slices in flour to coat.
2. 3.
   MELT shortening to a depth of 2 to 3 inches in a deep fryer or deep saucepan; heat to 375ºF. Dip floured zucchini in chilled batter. Let excess drip back into bowl.
3. 4.
   FRY a few at a time in hot oil 4 to 4 1/2 minutes, or until golden brown, turning several times. Drain on paper towels. Serve immediately or keep warm in 175ºF oven. Sprinkle with Parmesan cheese before serving.