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| Yield: |
| 4 |
| Ingredients: |
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1 med
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Zucchini, |
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1/4
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" slices, crosswise |
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(other veggies in pieces, |
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If desired, such as |
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Mushrooms, onion rings, |
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Eggplant slices, Cauliflower) |
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2
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Leaves of fresh basil, |
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Very coarsely chopped |
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1 med
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Red onion, |
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Sliced very thin |
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1 cup
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Grated Parmesan |
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Or |
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Romano cheese, grated |
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Vegetable oil for frying |
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1 cup
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Flour |
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1
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Egg |
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3/4 cup
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Milk (or more if needed) |
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2 tsp
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Garlic salt |
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Dash of black pepper |
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| Method: |
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.
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| Rating: 0 |
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