I used to love going to Stuart Anderson's Black Angus (AKA Cattle Company to those of you in Hawaii). They don't have any out here so I try to get there on occasion when I'm back in Seattle visiting family. On their appetizer menu they have these fried zucchini. It comes with a cucumber dip that is yummmyyyyyyy. They use this for their ranch dressing too. I love it!
Not long ago I was really craving this dish. I had been to the grocery store and picked up some zukes just so I could try out a recipe I found. Actually.... I only found the dressing recipe but I figured it wouldn't be difficult to make the coating.
I'm sure some of you have gardens and if you're growing zucchini, it's probably coming out your ears by now. This is a great way to use some of it up.
Using the small grate on your cheesebox, grate one cucumber (unpeeled).
Then grate 1/4 cup onion.
Put both of the onion and cucumber in a sieve to let most of the water drain out. Transfer to a bowl.
Add 1 tsp Worchestershire sauce. I know what you're thinking. W sauce in a dressing? Oh yah.. it makes it so good! It also gives this dip a distinct, rich flavor.
Add a few shakes of tabasco sauce.
Add 2/3 cup mayonnaise. I use Hellman's (Best Foods for you west coasties!).
And then add 1/3 cup sour cream.
1 1/2 tsp sugar
1 1/2 tsp white distilled vinegar.
1/2 tsp garlic powder
Add 1 tsp salt and a few twists of black pepper.
Mix it all together. Cover and put in the fridge to set about 8 hours. If you don't have 8 hours, it's okay. This dip can be made the night before.. this gives it time for all of the flavors to marry.
Slice some zucchini on the diagonal. Not only does this give you pretty cuts, it also gives you a little more per slice. Nothing wrong with that, right?
In three separate bowls put some flour mixed with seasoned salt and dill weed (far right). In the next, whisk one egg (middle). In the last bowl, put some panko bread crumbs. Don't use regular bread crumbs. They aren't the same at all and you'll wind up with something that can't even be compared.
Now it's time to get our fingers all gunky. Drop some zucchini slices in the flour. Coat boat sides well.
Then drop into the egg bowl. Make sure egg gets on all sides.
Then put the zucchini in the panko. Coat well.
Repeat until all slices are breaded.
Heat some oil over medium heat until it comes to about 360*. Carefully put the slices 4-5 at a time in the oil. After 3 or so minutes, turn the zucchini over.
When both sides are golden brown, pull from the oil and set on paper towels to drain.
Serve hot with the cucumber dip. My husband, who isn't a big zucchi OR cucumber fan loved them. He said they were better than the restaurants. Go figure! :)