Jaeda's Fried Zucchini
1 cup white or brown rice flour, divided
1 teaspoon cayenne pepper
1 teaspoon turbinado sugar
2 teaspoons vegan parmesan cheese, optional
pinch sea salt
1 cup nondairy milk (I use soy)
1 tablespoon saffola oil
1 1/2 teaspoons Ener-G egg replacer + 2 tablespoons water, optional
2 large zucchinis, sliced 1/4" (slices frozen ahead of time, if possible)
oil, as needed for frying (I prefer saffola oil)
1. In large bowl, mix together 3/4 cup flour, cayenne pepper, turbinado sugar, vegan parmesan and salt. Blend in the milk and saffola oil. For a thicker/stickier batter, add the prepared egg replacer. Set aside.
2. Fill large bag with 1/4 cup flour. Wet the frozen zucchini slices by giving them a quick dip in cold water and place in bag with the flour.
3. Shake and coat zucchini (this step will allow the batter to adhere to the zucchini better). Set aside.
4. Heat 1/2 inch oil in skillet to 350 degrees F. Dredge flour coated zucchini slices in flour mixture/batter and fry until golden brown. Place on paper towel lined cookie sheet.
For appetizers any time you want, instead of frying, place dredged/battered zucchini slices on wax paper inside a freezer safe storage container, and the next time you want fried zucchini you just take them out and heat oil to 375 degrees F, fry and enjoy.