Lunt Avenue Marble Club Deep Fried Zucchini with Creamy Garlic Dip

Source: the old Lunt Avenue Marble Club, Tempe, Arizona

Zucchini:
1 or 2 fresh zucchinis, thinly sliced in circles (don't peel)
1/2 cup flour
2 eggs, beaten
1 to 2 cups Italian seasoned bread crumbs
    (Italian is the operative word here)
Shortening (for deep-frying )

* Either with a garlic press, which will run you about a fin, or by chopping up finely and smooshing with a knife, which will make your hands stink at least for the rest of the day. However, you can get rid of the odor, by rubbing your hands over a stainless steel sink or spoon.

Coat zucchini slices with flour. Dip in beaten egg, then coat with bread crumbs. Deep-fry at 375 degrees F until golden.

Serve immediately with Creamy Garlic Dip.

Garlic Dip:
1 cup buttermilk
1 cup real mayonnaise (no pretenders)
1 package ranch salad dressing mix
2 garlic cloves, minced*

Combine ingredients in a small bowl and refrigerate to blend flavors. Flavor gets stronger as it sits, up to three weeks.

Makes 2 to 4 servings