Lunch: Crispy Zucchini Strips
Recipe by Marian Cooper Cairns This fry alternative showcases summers finest veggie.
Ingredients
2/3 c. flour
1 lg. egg
2/3 c. buttermilk
2 c. panko breadcrumbs
6 tbsp. canola oil, divided
kosher salt
Black pepper
3 sm. zucchini, seeded and sliced into 1/4 in. thick strips
Instructions
Place flour in a dish. Whisk together egg and buttermilk in a second dish. Toss together panko breadcrumbs and 3 tablespoons canola oil in a third dish. Season with salt and pepper.
Dip zucchini in flour, then in egg mixture, then in breadcrumb mixture.
Brush 2 large baking sheets with 3 tablespoons canola oil. Heat in a 450 degrees Foven for 5 minutes. Arrange zucchini on hot pans. Bake turning once , until golden brown, 22 to 24 minutes.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
