| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Vegetable |
8 |
Servings |
INGREDIENTS
| 10 |
lg |
Zucchini |
| 2 |
|
Eggs |
| 3 |
c |
Milk |
| 4 |
c |
Bread crumbs |
| 1/2 |
ts |
Salt |
|
|
Black pepper |
| 1/2 |
ts |
Paprika |
| 1 |
tb |
Chopped parsley |
|
|
Flour |
|
|
Grated Parmesan cheese |
INSTRUCTIONS
Cut ends off zucchini and cut lengthwise into 1/2 inch spears. Soak in
enough cold water to cover for 15 minutes. Mix together eggs and milk. Mix
bread crumbs, salt, pepper, paprika and parsley. Dredge zucchini in flour,
then dip into egg and milk mixture. Roll in bread crumbs to coat evenly.
Chill at least 30 minutes. Heat oil to 375° and drop zucchini into hot oil.
Do not overcrowd. Cook until golden brown, about 3 to 5 minutes. Drain on
paper towels and sprinkle generously with Parmesan cheese. Yield: 8
servings.
BETTY BIGGADIKE SCROGGIN
(MRS. CARROLL)
PALOS VERDES, CA
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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