** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Wash the zucchini and remove the tips on both ends; do not peel.
2. Using a long, thin knife, slice the zucchini lengthwise into julienne strips not more than 3/8 in.
3. thick. Place the zucchini strips in a bowl of salted ice water and soak for 5 minutes.
4. Drain and pat dry with paper towels. Using a deep-fat fryer or a deep saucepan and a thermometer, heat about 4 in.
5. of the corn oil to a temperature of 350F to 375F Combine the eggs, 2 tablespoons water, salt, and pepper in a mixing bowl.
6. Lay a small pile of the flour on a sheet of waxed paper.
7. Dip a few slices of the zucchini in the egg mixture, then dredge in the flour.
8. Fry the zucchini until golden brown. Drain on paper towels to remove excess grease.
9. Arrange on a hot platter and serve immediately.
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Dietary Notes:
This recipe is high in Vitamin A with 130% of your daily recommended intake per serving. This recipe is high in Vitamin C with 44% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg allergies.
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