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Your own specialty fries... After paying way too much for a package of 'specialty fries' we started experimenting with root vegetables. My kids like them cooked like home fries coated in a tiny bit of olive oil.
We use sweet potatoes, turnips, and purple potatoes. Sometimes we mix them and sometimes we don't. The kids eat them up either way. I've also sliced them thin, tossed them in a teaspoon of olive oil, and roasted them to make a baked chip, yum!
By Christine J
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I would like to have the recipe that "In and Out" drive thru's in California has for deep fried Zucchini Chips.
Cookieone from Arizona
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)
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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.
I am looking for the recipe for the fried zuccini that they serve at the Vortex on Morland Ave, Atlanta