Total Time
50mins
Prep 25 mins
Cook 25 mins

Cuisine At Home, Issue 63. If moisture appears on flesh blot it dry with paper towel.

Ingredients Nutrition

Directions

  1. BUTTERMILK BATTER:.
  2. Whisk all batter ingredients together in a bowl until there are no lumps. (Prepare the batter just before using. However, it's okay if it sits 5-10 minutes.
  3. ZUCCHINI:.
  4. Heat 1-1/2" to 2" oil in 375ºF in a saucepan.
  5. Combine panko, Parmesan, salt and pepper in a large resealable plastic bag.
  6. Coat 1/4 in the prepare batter.
  7. Transfer to the bag, seal and shake until well coated.
  8. Repeat with remaining zucchini.
  9. Fry zucchini in batches for 1-2 minutes or until golden.
  10. Drain on paper towel-lined plate; season with salt and garnish with Parmesan, parsley and lemon.
  11. TOMATO CREAM SAUCE:.
  12. Simmer the marinara and cream in a small saucepan over medium-low heat 4-5 minutes or until warmed through; off the heat stir in parsley or basil. (Sauce and cream may be warmed in a microwave at high power for 1 minute. Stir in parsley or basil just before serving.).
  13. Serve with tomato cream sauce.

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