| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | md | Zucchini, |
| 1/4" slices, crosswise | ||
| (other veggies in pieces, | ||
| If desired, such as | ||
| Mushrooms, onion rings, | ||
| Eggplant slices, | ||
| Cauliflower) | ||
| 2 | Leaves of fresh basil, | |
| Very coarsely chopped | ||
| 1 | md | Red onion, |
| Sliced very thin | ||
| 1 | c | Grated Parmesan |
| Or | ||
| Romano cheese, grated | ||
| Vegetable oil for frying | ||
| 1 | c | Flour |
| 1 | Egg | |
| 3/4 | c | Milk (or more if needed) |
| 2 | ts | Garlic salt |
| Dash of black pepper |
INSTRUCTIONS
Mix together the flour, egg, milk and seasonings and whisk together. The batter should be the consistency of a medium thick pancake batter. Pour enough oil into a heavy fry pan to a depth of about 1/2" and heat to high. Dip the slices of zucchini in the batter to fully cover each slice and drop gently into the hot oil. Fry on each side to a golden brown, drain for a few minutes on a paper towel and set in a baking dish in layers. In between each layer sprinkle some Parmesan cheese, spread a few rings of the onion slices and sprinkle a little of the basil leaves. Cover with foil as you fry the remaining zucchini to keep warm and lightly steam. Serve immediately. Walt MM Posted to MM-Recipes Digest V4 #240 by Walt Gray <waltgray@mnsinc.com> on Mon, 02 Sep 1996.
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