Prep Time: 15 minutes

Cook Time: 40 minutes

Serving: 4

A Word From The Cook

Thick, rich and creamy – could be lunch by itself!

Ingredients

• 2 Large Zucchini
• 1/2 Cup Corn Starch (for G.F. purposes – you can substitute flour)
• 1 Cup Milk
• 2 Eggs (beaten)
• 1 Cup Bread Crumbs (I use G.F.)
• 1/2 Tsp Garlic Powder
• 1/2 Tsp Onion Powder
• 5-6 Grinds of Black Pepper
• 1/2 Tsp Italian Herbs
• 3-4 Grinds of Sea Salt
• Vegetable Oil (for frying)

Instructions

1. Cut the Zucchini into uniform pieces (about 1/4 inch thick)
2. Remove the seeded portion of the Zucchini and soak the Zucchini in a bowl of cold water (for about 10 minutes)
3. Set up a a 3 station breading station – first bowl corn starch, second bowl Egg and Milk wash, third bowl bread Crumbs including the garlic, onion powder, pepper and herbs.
4. Heat Vegetable Oil in a large deep frying pan (about 1/4 inch deep oil).   Or you can use an Air Fryer (I prefer this method).
5. Remove the Zucchini from the water, shake off excess water (don’t dry).   Dip in Corn Starch, then Egg/Milk wash, then Bread Crumb mixture.
6. Fry in small batches until golden  brown, remove and place on a paper towel lined baking sheet to soak up excess oil.
7. Season with Sea Salt
8. Season with a Garlic Dip.