Fried Zucchini Sticks
4 Zucchini 1 Cup Flour 1 Cup Bread crumbs 2 Garlic cloves 6
Fresh basil leaves (or 1 Teaspoon dried basil)
3/4 Tablespoon Salt
4/2 Tablespoon Freshly ground pepper 2 Eggs 3 Cup Oil
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 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 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 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 wok to 375 degrees or until hot enough 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 hot oil and fry until golden brown, about 7 minutes.
Drain on paper towels and transfer to napkin-covered
platter. Repeat with remaining zucchini sticks. Sprinkle
zucchini with salt. Serve immediately. Yields 8 servings.
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