Batter-Fried Zucchini

Sunday, December 11, 2011

  • 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.


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