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See below ingredients and instructions of the recipe
2 c Self-rising flour -1/4"
2/3 c Yellow cornmeal Slices, and separated into
1/2 ts Salt -rings,
1/2 ts Pepper Or 6 large zucchini, cut
1 3/4 c Milk -into 1/2"
1 Egg, beaten Slices
6 lg Onions, peeled, cut into Vegetable oil
"Use yellow cornmeal if you can find it. East of the Mississippi, the
favored color is white. The closer you get to Texas, the easier it
is to find yellow in supermarkets."
Combine first 4 ingredients in a large bowl; beat in milk and egg.
Let stand 5 minutes. Add onion or zucchini slices to batter in
batches and toss with hands until vegetables are well coated. When
you are ready to fry them, pick up vegetables, allowing excess batter
to slide back into bowl. Places slices immediately in hot oil (375
degrees), and deep-fry until browned, turning once. Drain in a
colander, and sprinkle with additional salt, if desired.
Note: Don't drain on paper towels; the fried food will get soggy.
Also, try not to stack them tightly. Air needs to circulate around
fried food so it will remain crisp.
From: "Original Whistle Stop Cafe Cookbook" Posted by: Debbie
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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