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.
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.
No comments:
Post a Comment