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A boon for those who don’t eat fish with dairy- now you can!
Submitted by Sarah Ehrlich
4 short, wide zucchinis
3 eggs
1 teaspoon salt
1 tablespoon sugar
2 cups golden breadcrumbs
1/2 cup homemade or store-bought whole wheat breadcrumbs
1 tablespoon paprika
1 teaspoon spicy paprika
1 teaspoon garlic
1/2 teaspoon pepper
oil or butter, for frying
1 cup mayonnaise
2 teaspoons mustard
1 tablespoon granulated garlic
1/4 cup sugar
1 tablespoon oil
1 tablespoon lemon juice
1/2 cup water
8 sprigs fresh dill, washed and checked
Wash the zucchini and cut off about an inch under the stem.
Slice lengthwise into 1/2-inch “fillets.” Set aside.
Gently beat eggs with salt and sugar.
In a deep plate or disposable pan, mix the two different types of bread crumbs and spices.
Dip the zucchini slices first in the egg mixture and then in the crumbs.
Heat oil or butter in a heavy-duty skillet over a medium flame.
Gently lay the zucchini slices in the pan, being careful not to overcrowd.
Fry for about six minutes on each side.
Drain on a paper-towel lined plate.
Serve hot or room temperature with spicy mayo, sweet and sour sauce, or this special dill sauce (below).
Blend sauce ingredients in a food processor until well combined. (If you use a hand blender the sauce will be greener because the dill get more finely blended.)
Serve over “fish” and enjoy!
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