Deep Fried Beef Rolls:
Brown grown beef in a skillet.
Discard excess fat.
Mix ground beef with chopped scallions, salt, coriander and eggs.
Fill each spring rolls with ~ 2-3 tablespoon of the ground beef mixture.
Fold the edges to make a rectangle shaped rolls.
Deep fried beef rolls in oil, 2-3 minutes per side.
Dipping Sauce:
Mix all ingredients together, cover with plastic wrap, chill for at least 1 hour before serving.
Wash and trim zucchini, (DO NOT PEEL).
Cut zucchini into about 2
Wash zucchini well and slice in thin
Heat oil in a deep-fryer or large saucepan to
br>Meanwhile, gently toss the zucchini spears with 1 tablespoon of
br>Heat oil in a deep frying pan over high heat
eat the oil in a deep-fat fryer and when hot
Heat oil to approx 350.
Coat zucchini slices with flour.
Dip in egg.
Coat both sides with bread crumbs and carefully place in oil.
Repeat with all zucchini slices -- do not crowd the pan.
Drain on paper towels and serve warm with garlic dip.
For the Garlic Dip:
Combine all ingredients with a whisk till well blended.
Store in fridge till ready to serve.
Try and make well in advance of the zucchini as the longer it sits the better it tastes.
Good refrigerated for up to 3 weeks.
Rub zucchini slices with garlic.
Place flour, egg, and bread crumbs separately in 3 small bowls. Turn zucchini slices in flour, dusting off excess. Dip in egg and turn in bread crumbs.
Heat oil in a skillet and pan-fry breaded zucchini in batches on both sides until lightly browned, about 5 minutes.
Combine all dry ingredients and mix well. Dip sliced vegetables into egg wash. Dredge vegetables in flour mixture.
Fry vegetables until golden in deep fat heated to 360 to 375 degrees.
In a large skillet, saute the zucchini, garlic and Italian seasoning in oil and butter, until zucchini is crisp-tender, about 5 minutes.
Season with salt and pepper, then sprinkle with Parmesan cheese.
Serve immediately.
In medium mixing bowl, combine 1 cup flour, cornstarch, baking powder, salt, lemon pepper, onion powder, milk and egg.
Blend until smooth.
Refrigerate for at least 30 minutes.
Cut zucchini into 1/4-inch diagonal slices.
Rinse and pat dry.
Shake slices in remaining 1/2 cup flour to coat.
Dip the mushroom caps in flour, then in beaten egg.
Roll in fine bread crumbs.
Place on a plate and lightly season with salt and garlic powder.
Heat oil in a large frypan and deep-fry the coated mushroom caps in hot oil for about 1 minute, or golden brown on the outside.
Delicious!
or dry ingredients. Dip each Zucchini Strip in the egg mixture
arrow tall pot or a deep fryer.
Pot should be
s the stuffing for the deep fried jalapeno poppers.
Cut the
eat oil for deep-frying in wok or deep-fryer to 375
overed.
Heat oil for deep-frying to between 360-375
ight before.
Slice some zucchini on the diagonal. Not only
ind cheeses, this is delicious deep-fried in beer batter and served