Di'maggio Zucchini --
- Ready In:
- 45mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 6 small zucchini, quartered
- 3 -4 tablespoons lemon juice
- 1⁄8 teaspoon Tabasco sauce
- 1⁄3 cup flour
- 1⁄4 cup cornmeal
- 1 teaspoon pepper, coarsely ground
directions
- Trim the zuchinni ends, slice into quarters. If done early in the day place in a sealable plastic bag and refrigerate until needed.
- Mix the lemon and tabasco, pour over the zucchini, toss until the zucchini is coated.
- Mix the flour, cornmeal and pepper. Dredge the zucchini in this mixture
- Heat oil in a heavy saucepan, or a deep fryer, to 350 degrees.
- When the oil is hot, add the zucchini wedges a few at a time. Cook until golden brown and crisp.
- When crisp, remove with a slotted spoon, or fryer basket, and drain on absorbent paper. Repeat the process, making sure the oil temperature returns to 350 degrees.
- Place each drained batch into a heated oven to keep warm. Sprinkle with coarse salt and serve while still crisp.
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