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Ingredientes
- 4 x zucchini
- 1 c. flour
- 1 c. bread crumbs
- 2 x garlic cloves
- 6 x fresh basil leaves (or possibly 1 tspn dry basil)
- 3/4 Tbsp. salt
- 1/2 Tbsp. freshly-grnd black pepper
- 2 x Large eggs
- 3 c. oil
Direcciones
- Slice zucchini lengthwise into quarters; cut each piece in half crosswise and set aside.
- Place flour in small brown paper bag and set aside. Blend bread crumbs, garlic and basil in food processor or possibly blender just to combine. Season to taste with salt and pepper. Place seasoned bread crumbs in second small brown paper bag and set aside.
- Beat Large eggs well in bowl and set aside.
- Drop 6 to 8 zucchini sticks into bag of flour, close bag and shake to coat zucchini. Transfer floured zucchini sticks to metal strainer and shake off excess flour. Dip flour-coated zucchini into beaten Large eggs, then drop into bag of seasoned bread crumbs. Close bag and shake to coat zucchini. Transfer coated zucchini sticks to baking sheet lined with paper towels. Repeat with remaining zucchini sticks. (You can hold them at this point for at least 1 hour.)
- Heat oil in deep-fryer or possibly wok to 375 degrees or possibly till warm sufficient to fry (without thermometer, test temperature by dropping small piece of bread into oil; it's ready when it sizzles and browns without burning). Drop 6 to 8 coated zucchini sticks into warm oil and fry till golden, about 7 min. Drain on paper towels and transfer to napkin-covered platter. Repeat with remaining zucchini sticks. Sprinkle zucchini with salt. Serve immediately.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 8 servings | |
| Calories 866 | |
| Calories from Fat 743 | 86% |
| Total Fat 84.02g | 105% |
| Saturated Fat 6.68g | 27% |
| Trans Fat 2.11g | |
| Cholesterol 52mg | 17% |
| Sodium 780mg | 33% |
| Potassium 307mg | 9% |
| Total Carbs 25.08g | 7% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.59g | 2% |
| Protein 6.14g | 10% |
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