Redbook
December, 1980
Redbook's
Special Holiday Cookbook
Donna
Summer's Deep-Fried Mushrooms & Zucchini she serves this as an appetizer especially
at holiday parties
-
1/4
cup milk
-
1/2
cup all-purpose flour
-
1
egg
-
2
tablespoons milk
-
3/4
cup packaged dried bread crumbs
-
3/4
teaspoon dried oregano leaves or 1/2 teaspoon fresh-grated lemon peel
-
1/2
pound small mushrooms (about 20)
-
1
medium-sized zucchini (about 1/2 pound), cut into 3-X-1/2-inch strips
-
Corn
oil for deep-frying
-
Tartar
sauce
Organize
ingredients as follows: Put the 1/4 cup milk in a small bowl; put flour on a
sheet of wax paper; beat egg with the 2 tablespoons milk in another small bowl;
mix bread crumbs and oregano on a sheet of wax paper.
Have ready one or two wire racks.
Wipe mushrooms with a damp cloth; do not wash.
Working assembly-line style with one or two pieces of vegetable at a
time, dip vegetables in the milk and then coat with flour; roll in egg mixture
and then coat with bread crumbs.
Spread coated vegetables on wire rack and then let dry 10 minutes or
longer.
Pour oil about 2 inches deep in a deep-fat fryer or medium-sized heavy
saucepan.
Heat to 350 degrees Fahrenheit.
Fry vegetables a few pieces at a time until golden, turning several
times.
Remove with a slotted spoon and drain on paper towels.
Sprinkle with salt and serve with tartar sauce.
Makes about 5 appetizer servings.
© December 1980, Redbook
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