Fried Zucchini and Cucumber Dip

Fried Zucchini and Cucumber Dip

Fried Zucchini:

7 eggs
2 cups buttermilk
3 cups all-purpose flour
1 1/2 teaspoons Worcestershire sauce
Dash Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon garlic powder

Zucchini sliced 1/8″ thick on slight diagonal, leave peeling on.

Dry all-purpose flour for dredging batter coated zucchini
Japanese panko bread crumbs for final coating

Mix together first nine ingredients 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-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:

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
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

Procedure:

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