Lunt Avenue Marble Club's Breading for Deep-Fried Zucchini and M

Total Time
30mins
Prep 10 mins
Cook 20 mins

Before the Marble Club closed in 1990, this coating was used on a popular appetizer. This recipe originally ran in the Tucson Citizen's "compliments of the chef" feature July 30, 1986. This recipe will work to coat a good amount of vegetables. Use these amounts as a starting point. The dry ingredients can be kept in the refrigerator and replenished with fresh ingredients as needed.

Ingredients Nutrition

Directions

  1. Combine all dry ingredients and mix well. Dip sliced vegetables into egg wash. Dredge vegetables in flour mixture.
  2. Fry vegetables until golden in deep fat heated to 360 to 375 degrees.

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