Fried Zucchini

• 2 medium zucchini, cut into desired shapes
• 2 tsp + 1 tsp Seasoned Salt Mix, plus more for sprinkling after frying
• 2 large eggs
• 1/2 cup oat milk
• 2 Tbsp parsley, dried
• 1 Tbsp basil, dried
• 2 tsp garlic powder
• 1 1/2 cup oat flour
• enough oil for frying

In a medium bowl, whisk eggs, milk and 1 tsp salt mix.

In a large bowl, combine oat flour, 2 tsp salt, parsley, basil and garlic powder.  Mix well.

Add cut up zucchini to the egg mixture, making sure to coat the zucchini in egg completely.

One at a time, take a piece of egg coated zucchini, and add it to the flour mixture.  Using a dry hand, coat well with flour mixture.  Press the zucchini into the flour to make sure it creates a nice coating.

Set breaded zucchini piece aside, repeat with all zucchini.  Let breaded zucchini rest before frying.  This helps the oat flour to absorb any moisture, and you will have a better end product. (If you find you have too much zucchini, you can lay the breaded zucchini in a single flat layer and freeze.  Once frozen solid, transfer to a freezer safe bag for easier storage.)

Heat oil in a deep pot over medium high heat.  Remember to only fill the pot 1/3 of the way with oil.  You do not want to have the oil overflow.  

Once oil is hot, about 350’F, drop a few pieces of zucchini at a time into the oil.  Fry 3-5 minutes until the outside is golden brown, and the zucchini cooks inside. Transfer to a paper towel to remove any excess oil.  Salt as soon as they come out of the frying oil.

Enjoy!