Redbook

December, 1980

Redbook's Special Holiday Cookbook

Donna Summer's Deep-Fried Mushrooms & Zucchini she serves this as an appetizer especially at holiday parties

1/4 cup milk
1/2 cup all-purpose flour
1 egg
2 tablespoons milk
3/4 cup packaged dried bread crumbs
3/4 teaspoon dried oregano leaves or 1/2 teaspoon fresh-grated lemon peel
1/2 pound small mushrooms (about 20)
1 medium-sized zucchini (about 1/2 pound), cut into 3-X-1/2-inch strips
Corn oil for deep-frying
Tartar sauce

Organize ingredients as follows: Put the 1/4 cup milk in a small bowl; put flour on a sheet of wax paper; beat egg with the 2 tablespoons milk in another small bowl; mix bread crumbs and oregano on a sheet of wax paper. Have ready one or two wire racks. Wipe mushrooms with a damp cloth; do not wash. Working assembly-line style with one or two pieces of vegetable at a time, dip vegetables in the milk and then coat with flour; roll in egg mixture and then coat with bread crumbs. Spread coated vegetables on wire rack and then let dry 10 minutes or longer. Pour oil about 2 inches deep in a deep-fat fryer or medium-sized heavy saucepan. Heat to 350 degrees Fahrenheit. Fry vegetables a few pieces at a time until golden, turning several times. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt and serve with tartar sauce. Makes about 5 appetizer servings.

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Redbook

December, 1980

© December 1980, Redbook

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