Deep Fried Zucchini Chips

By Dixie (Guest Post)

I am looking for the recipe for the fried zuccini that they serve at the Vortex on Morland Ave, Atlanta

By

mistletoe

for the Zucchini
1-2 fresh zucchini, of medium size thinly sliced (do not peel)
1/2 cup flour
3 beaten eggs (you might need one more depending on your zucchinis size)
2 cups Italian seasoned breadcrumbs
oil (for frying)
Garlic Dip
1 cup buttermilk
1 cup mayonnaise
1 (1 ounce) package ranch dressing mix
3 garlic cloves, minced

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Heat oil to approx 350.
Coat zucchini slices with flour.
Dip in egg.
Coat both sides with bread crumbs and carefully place in oil.
Repeat with all zucchini slixes -- do not crowd the pan.
Drain on paper towels and serve warm with garlic dip.
For the Garlic Dip:.
Combine all ingrediants with a wisk till well blended.
Store in fridge till ready to serve.
Try and make well in advance of the zucchini as the longer it sits the better it tastes.
Good refridgerated for upto 3 weeks.