Wheat-Free Breaded Zucchini
Yum! This is, also, eggless, gluten and dairy free. This same method works well with mushrooms.
1 pound fresh zucchini
Sea salt
Corn starch
Corn meal
Oil for cooking
Slice the zucchini into 1/4" rounds. Place them into a bowl and thouroughly salt them. Stir, and salt them again. Put them into a collander over the bowl and allow them to rest about 20 to 30 minutes, stirring every so often. Rinse the zuccini and allow it to drain.
Place the slices into a clean bowl and sprinkle cornstarch over them, stirring to coat. Sprinkle cornmeal over them and stir again. Add a bit more cornstarch, being sure each section is thoroughly coated.
Heat some cooking oil in a pan and deep fry the slices. Place them into the hot oil one at a time, so it doesn't splatter. Cook them until they are crisp, about 4 to 6 minutes per batch. Drain them on paper towels and serve hot.
Enjoy!
c2010 Sharron Long & Adams Media all rights reserved
JAMSGems4U My name is Sharron Long. I'm an author with 3 published cookbooks, a home schooling mom and a house parent at a Christian youth ranch. I'm interested in health and family related things. I write mostly recipes for folks with allergies. We've gone through various stages, so you'll have to check the individual recipe for what it covers. Check back often because I'm constantly adding to my recipes here! All recipes are cSharron Long and Adams Media.
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