4 medium zucchini, cut into sticks 1/2 inch by 1/2 inch by 4 inches long
1 cup corn starch
1 cup Bisquick or other pancake mix
1 12-ounce can beer
Salt and pepper to taste
Vegetable or peanut oil
Grated Parmesan Cheese
Preparation:
Heat oil, 1-1/2 inches deep, in skillet to 400˚.
In a mixer, combine Bisquick, corn starch, beer, salt and pepper. Mix well. Place batter in bowl over ice.
With a fork, dip zucchini in batter and drop in hot oil. Cook until golden brown. Place on paper towels to dry.
Serving Suggestion:
Place on plate and sprinkle with parmesan cheese. Serve with either a ranch or Roquefort dressing as a dipping sauce.
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