Monday, June 7, 2010

Panko Zuc Spears

Justin only likes a few vegetables, so I grow a lot of those particular ones.

Zucchini happens to be on that very short list.
I have some casseroles for zucs and squash, and I saute it a lot. Today I tried a not-so-healthy recipe that turned out AWESOME!
Instead of mozzarella sticks, I made Zuc Spears! The key to these spears is using the Panko Bread Crumbs.

Adapted from the one and only Pioneer Woman's Tasty Kitchen

2 Zucchinis, Cut into spears
½ cups All-purpose Flour
2 whole Eggs
3 Tablespoons Milk
2 cups Panko Bread Crumbs (Kikkomans)
1 Tablespoon Dried Parsley Flakes
Canola Oil, For Frying
Ranch dressing, For Dipping

Place flour in a small bowl.
In a separate bowl, whisk eggs and milk.
In another separate bowl, combine panko bread crumbs with parsley flakes.

TO ASSEMBLE: One by one, roll zuc spears in flour, then dunk in egg/milk mixture, then place in panko crumbs. Use your hand to sweep crumbs all over the spear. Gently remove and place on a tray or cookie sheet. Repeat until all spears are coated.
***Place tray in freezer for 20 minutes to flash freeze.***

TO COOK: Heat 1 1/2 inches canola oil in a large skillet over medium heat. When hot, add zuc spears 4 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Remove to a paper towel-lined plate. Serve with Ranch for dipping. Serves 4.

*This recipe is orginally for mozzarella sticks. You'd use string cheese cut in half and follow the recipe. Serve them with marinara sauce.
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