Fried Fritos Zucchini

1. Rinse your zucchini with vegetable wash and put them in a colander in the sink to drain.

2. Put your zucchini on a cutting board and cut into 1/4 inch slices.

3. Put Fritos in a large Ziploc bag. Beat with a mallet until crushed. The bag keeps the crumbs from flying everywhere, so be sure to close it before crushing.

4. Mix together flour, colby jack cheese, salt, pepper, dry mustard and Fritos in a large mixing bowl.

5. Heat up your vegetable shortening in a fry cooker or I just use a regular 3-quart pot on the stove. As you’re cooking, you’ll need to add additional shortening—it gets soaked up into the fried zucchini.

6. Mix together egg, heavy cream and lemon in a medium size bowl. Beat with a whisk until frothy and set aside.

7. Dip the zucchini into the egg mixture. Then dip into the flour mixture, coating both sides.

8. Now do it all over again. Dip the zucchini into the egg mixture again. Then the flour mixture. This gives it a double coating that sticks to the slices and the breading won’t fall off during frying.

9. Lower the slices one at a time into the hot oil
As soon as the zucchini are in the oil take your metal spatula and break them apart, they tend to stick together in the center of the pot. It takes only a few minutes to cook so keep an eye on them, they’re done when they turn golden brown.

10. While your first batch is cooking, get a large plate and put 6 or 7 paper towels on the top and set by the stove. Once cooked, put the zucchini on the plate with paper towels to drain.

11. Put your next batch in the oil and keep repeating until you’ve cooked all of your zucchini. Make sure to put your zucchini into a container once cool, and don’t put a new hot batch onto cool ones—it makes them soggy.

Put on a plate and enjoy!