Recipe: Black Angus Restaurant Fried Zucchini and Cucumber Dip and seasoning suggestion

BLACK ANGUS RESTAURANT FRIED ZUCCHINI AND CUCUMBER DIP

FOR THE BATTER:
7 eggs
2 cups buttermilk
3 cups all-purpose flour
1 1/2 teaspoons Worcestershire sauce
Dash Tabasco sauce
2 tablespoons salt*
1 1/2 teaspoons salt
1 tablespoon white pepper*
1 tablespoon garlic salt*
FOR THE FRIED ZUCCHINI:
Zucchini, sliced 1/8-inch thick on slight diagonal, leave peeling on.
Dry all-purpose flour (for dredging batter coated zucchini)
Japanese panko bread crumbs (for final coating)
Cucumber Dip (for serving, recipe follows)

Mix together the ingredients for the batter until it is the consistency of a pancake batter. May need to add more flour or buttermilk to achieve correct consistency.

Dredge sliced zucchini in dry flour. Then dip in batter and finally coat with Japanese panko bread crumbs. Can be made ahead and placed in a single layer on cookie sheet and placed in freezer.

Deep-fry in 360 degrees F cooking oil till golden brown. When both sides are golden brown, remove slices from oil and set on paper towels to drain.

Serve hot with the cucumber dip.

CUCUMBER DIP
Source: Black Angus Restaurant Executive Chef, Dave Ohlsen; reprinted in the Orange County Register newspaper; Aug. 16, 2007

1 cup shredded cucumber
1/4 cup minced onion
2 teaspoons Worcestershire sauce
1 1/4 cup mayonnaise
1/2 cup sour cream
1 tablespoon salt (or to taste)
1 teaspoon ground white pepper
1 tablespoon white distilled vinegar
1 1/2 teaspoons garlic powder
1 tablespoon sugar
Dash hot sauce, such as Tabasco

Mix all ingredients in mixer for 10 minutes on low speed to thoroughly combine ingredients.

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*A note from Betsy at Recipelink.com:
Thank you for sharing this recipe! One suggestion I have for the Fried Zucchini batter is that 1 tablespoon each of salt, white pepper and garlic salt seems like too much for 3 cups of flour. I would omit the tablespoon of salt and change the amount of white pepper to 1 teaspoon and garlic salt to 1 teaspoon (or add each to your taste).