Breaded Zucchini Sticks

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Vegan
Cookbook: 
The Higher Taste

When choosing for this dish, look for the smaller zucchini with thinner skin because they are the most tender for frying.

If you are cooking a complicated meal, this is something you can have everything prepared for, and simply do the battering and frying near the end. (It is lovely to have some paper towels or paper for the zucchini when they are done cooking, so some of the oil has a chance to run off neatly.)

Please be careful around the hot oil. It can splash and jump when water or wet veggies hit it.

3 zucchini
1 cup flour
1/2 cup breadcrumbs
1 1/2 cups water
1/2 teaspoon salt
1 teaspoon basil leaves
Pinch of black pepper
Pinch of hing (asafetida)
Oil for frying

Quarter zucchini lengthwise and cut each piece in half.

In a bowl combine flour, breadcrumbs, and spices. Add water and stir.

Fill skillet 1/3 full with oil and then heat. Dip zucchini pieces in batter and then into hot oil. Fry on all sides until tender and crisp. Serve hot. Serves 4.

If you have suggestions for this recipe, or you want to share your experience with it, please rate and comment on it, or email food@krishna.com. Fellow cooks/bakers want to know!

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