CRISPY FRIED ZUCCHINI

BATTER:
1/2 quart seasoned flour
1/2 quart corn starch
2 1/2 cups soda water
salt and pepper mix (1/2 tbsp. and 1/4 tsp.)
ZUCCHINI:
Washed and stems removed. Cut zucchini into 6 1/2-inch length and 1/4-inch wide
Japanese (Panko) Breadcrumbs

BATTER:
Measure soda water into a stainless steel mixing bowl.

Combine seasoned flour with cornstarch and salt and add to soda water 1 cup at at time…incorporate with a whisk. Do not overmix batter. (Batter should be the consistency of thin pancake batter.)

ZUCCHINI:
Dip each individual slice of zucchini in batter and allow batter to briefly drip off zucchini. Dip zucchini into Japanese breadcrumbs pressing into crumbs to coat well.

Carefully place onto a parchment lined sheet tray sprinkled with Japanese crumbs. Place zucchini side by side. Do not overlap.

You can put a second sheet of parchment on top and repeat…creating a second layer. Do not stack higher than two layers.

Fry the breaded zucchini strips in a 350 degree fryer until crisp and golden. Drain on a napkin lined half sheet tray to absorb grease.

Sprinkle lightly with kosher salt and (optional) 1 tbs. of cheese of choice.

Place zucchini on napkin lined sandwich plate…off-setting strips to create some height.

It can be served with a side cup of 4 oz. Lemon Aioli and 1/2 Lemon. You can also sprinkle with 1/2 tbs. chopped parsley.