Recipe for Lunt Avenue Marble Club Deep Fried Zuchini With Creamy Garlic Dip from the Restaurant section.
Lunt Avenue Marble Club Deep Fried Zucchini with Creamy Garlic DipSource: the old Lunt Avenue Marble Club, Tempe, Arizona Zucchini
1 or 2 fresh zucchinis, thinly sliced in circles (don't peel)
1/2 cup flour
2 eggs, beaten
1 to 2 cups Italian seasoned bread crumbs
(Italian is the operative word here)
Shortening (for deep-frying ) * Either with a garlic press, which will run you about a fin, or by chopping up finely and smooshing with a knife, which will make your hands stink at least for the rest of the day. However, you can get rid of the odor, by rubbing your hands over a stainless steel sink or spoon. Coat zucchini slices with flour. Dip in beaten egg, then coat with bread crumbs. Deep-fry at 375 degrees F until golden. Serve immediately with Creamy Garlic Dip. Garlic Dip
1 cup buttermilk
1 cup real mayonnaise (no pretenders)
1 package ranch salad dressing mix
2 garlic cloves, minced* Combine ingredients in a small bowl and refrigerate to blend flavors. Flavor gets stronger as it sits, up to three weeks. Makes 2 to 4 servings
We hope you enjoy your freshly made Lunt Avenue Marble Club Deep Fried Zuchini With Creamy Garlic Dip. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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