| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | American | Vegetable | 6 | Servings |
INGREDIENTS
| 6 | Zucchini | |
| Corn oil | ||
| 3 | Eggs; beaten | |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| All purpose flour |
INSTRUCTIONS
Wash the zucchini and remove the tips on both ends; do not peel. Using a long, thin knife, slice the zucchini lengthwise into julienne strips not more than 3/8 in. thick. Place the zucchini strips in a bowl of salted ice water and soak for 5 minutes. Drain and pat dry with paper towels. Using a deep-fat fryer or a deep saucepan and a thermometer, heat about 4 in. of the corn oil to a temperature of 350F to 375F. Combine the eggs, 2 tablespoons water, salt, and pepper in a mixing bowl. Lay a small pile of the flour on a sheet of waxed paper. Dip a few slices of the zucchini in the egg mixture, then dredge in the flour. Fry the zucchini until golden brown. Drain on paper towels to remove excess grease. Arrange on a hot platter and serve immediately. THE PRIME RIB K STREET N.W, WASHINGTON, D.C. From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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