Tuesday, August 23, 2011
1/2 to 1 cup vegetable oil
1/4 cup flour
3 Tablespoons milk
1 teaspoon garlic powder
1 large zucchini, cut into rounds and 1/4 inch thick
salt and pepper to taste
Heat the oil in a large saucepan. You only need it to cover the bottom of the pan - that's why there is a range on the oil amount.
Whisk the egg. Whisk in the flour, milk and garlic powder until smooth. Dip the zucchini into the mixture, flipping over to cover both sides. Fry in the heated oil for about 1 minute, flip and cook for an additional minute. Zucchini should be cooked but still crisp.