Lunt Avenue Marble Club
Deep Fried Zucchini with Creamy Garlic Dip
Yield: 2 to 4 servings
Ingredients
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 )
Garlic Dip
- 1 cup buttermilk
- 1 cup real mayonnaise (no pretenders)
- 1 package ranch salad dressing mix
- 2 garlic cloves, minced*
Instructions
Zucchini
- Coat zucchini slices with flour.
- Dip into beaten egg, then coat with bread crumbs.
- Deep fry at 375 degrees F until golden.
- Serve immediately with Creamy Garlic Dip.
Garlic Dip
- Combine ingredients in a small bowl and refrigerate to blend flavors. Flavor gets stronger as it sits, up to three weeks.
Notes
* 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.
Attribution
the old Lunt Avenue Marble Club, Tempe, Arizona
