Fried Zucchini With Cucumber Dip
- Ready In:
- 1 cucumber (unpeeled)
- 1⁄4 cup onion
- 1 teaspoon Worcestershire sauce
- 3 shakes Tabasco sauce
- 2⁄3 cup mayonnaise
- 1⁄3 cup sour cream
- 1 1⁄2 teaspoons sugar
- 1 1⁄2 teaspoons white distilled vinegar
- 1⁄2 teaspoon garlic powder
- 1 teaspoon salt and a few twists black pepper
- panko breadcrumbs (regular bread crumbs not recommended)
- 1 egg
- seasoned salt and dill weed
- Using the small grate on your cheese box, grate one cucumber (unpeeled).Then grate 1/4 cup onion.
- Put both of the onion and cucumber in a sieve to let most of the water drain out. Transfer to a bowl.
- Add next 8 ingredients and mix it all together. Cover and put in the fridge to set about 8 hours. If you don't have 8 hours, it's okay. This dip can be made the night before.
- Slice some zucchini on the diagonal. Not only does this give you pretty cuts, it also gives you a little more per slice.
- In three separate bowls put some flour mixed with seasoned salt and dill weed. In the next, whisk one egg. In the last bowl, put some panko bread crumbs.
- Drop some zucchini slices in the flour. Coat boat sides well.Then drop into the egg bowl. Make sure egg gets on all sides.Then put the zucchini in the panko. Coat well.Repeat until all slices are breaded.
- Heat some oil over medium heat until it comes to about 360*. Carefully put the slices 4-5 at a time in the oil. After 3 or so minutes, turn the zucchini over.
- When both sides are golden brown, pull from the oil and set on paper towels to drain.
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RECIPE SUBMITTED BY
Hi!!My name's Melissa and I live in a small town outside of Indianapolis with my 3 girls. I try to cook as much as I can at home.To be honest I enjoy that more anyways.It can be hard pleasing the girls sometimes, not as adventurous as mom. But as long as they try it I'm happy. My grandma Wanda taught me how to cook when I was a young girl and I'm really grateful to her. She was out of the depression era and was the most resourceful person I've probably ever met. So a lot of times I find myself doing the same things she did, using what I have and not always following a recipe. My cousin Tricia and myself do all the cooking for holiday parties and gatherings for a large family. So my specialty would probably depend on who you talk to.I was very proud that I learned how to make my grandma's cream pies for Thanksgiving.That was her's.