I had some awhile back at a restaurant (not in these parts) and it was a hand breaded house special and it was excellent. It was sort of like panko breading, and not too thick. It was the best I've ever had. The old Boulevard buffet downtown used to have a similar breading for their fried egg plant. Dip in some jalopeno ranch dressing and you are a happy camper.
I recently came into some home grown squash and was craving that taste so fried it using just milk dip & flour and it wasn't even close to how good the other breading was.
I want advice on how to bread and fry zucchini (breading and process) so it can be closer to how delicious that stuff I had was. I am hoping to be able to use the same process for squash and egg plant too.
Thanks
I recently came into some home grown squash and was craving that taste so fried it using just milk dip & flour and it wasn't even close to how good the other breading was.
I want advice on how to bread and fry zucchini (breading and process) so it can be closer to how delicious that stuff I had was. I am hoping to be able to use the same process for squash and egg plant too.
Thanks