Thursday, April 9, 2009

Fried Zuccini Chips

I promised I would share with you how to make the fried zucchini chips that I made to go along with our BBQ meatballs and yes I am a little late in posting...but hey, better late than never. I love vegetables that have been dredged in flour and deep fried and then dipped in ranch dressing. I especially love fried makes me happy. I pretty much use the same seasonings whenever I dredge something in flour and fry it, meats and vegetables. No exact measurements...I just fly by the seat of my pants.

Katie's Fried Zucchini~

2 md. zucchini, sliced relatively thin
1 cup flour
black pepper
garlic salt
onion powder
1 egg
splash or two of milk

1.) In a bowl mix your dry ingredients while in a separate bowl add your scrambled egg and milk, mix well.
2.) In a large skillet pour in vegetable oil, enough to coat the bottom without drowning your veggie, and bring to high heat.
3.) Take your sliced zucchini and dip in egg/milk mixture and then dredge in flour, add to your skillet. Brown on each side and layer on a plate with a paper towel to absorb an excess oil, sprinkle with salt.

* You will start your oil off on high but after about the first batch I turn my stove down to medium, if you don't it will burn and it doesn't smell pretty. Also, to test the oil and the seasoning in the flour I cut one thin slice of zucchini and do my thing with it and throw it into the skillet. You will know by that first piece whether or not the oil is ready and once it is done you can taste it to determine whether or not your seasoning is where you want it to be.