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I fried something!
Sprinkle the coarse salt over the sliced zucchini and let them rest in a colander or on a plate for about 15 minutes. This will remove some of the moisture from the zucchini. Then arrange the sliced zucchini in a single layer on some paper towels and pat them dry.
Heat the oil in a deep skillet or pot until very hot. I don’t even really know a temperature, but like Satan’s gym hot.
Pour the milk into a shallow dish. Set aside. Combine the flour, onion powder, garlic salt and cayenne in another shallow dish, tossing to incorporate.
Then it’s just an assembly line. You’ll dip the zucchini into the milk, then into the flour mixture, shaking off any excess. And then into the hot oil they go. Fry for about 2 minutes, or until golden brown. Transfer the zucchini from the pan to a paper towel-lined plate. Repeat until all slices are good and fried. (Make sure that you don’t overcrowd the pan.) I didn’t photograph the frying because I’m a total sissy.
Serve chips with another good sprinkle of coarse salt and garnished with chopped fresh parsley. You can’t eat just one. JUST TRY.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!