Fried Bolts

Name: Fried Bolts
Ingredients: 16 medium fresh mushrooms; 2 small zucchini; 2 eggs; 2 tablespoons water; 1/2 cup all-purpose flour; 1/2 teaspoon chili powder; 1/4 teaspoon salt; 1/4 teaspoon sugar; 1/4 teaspoon garlic powder; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground cumin; Oil for frying; Sweet-and-sour sauce, optional

13 ingredients

4 steps

Ingredients

16 medium fresh mushrooms
2 small zucchini
2 eggs
2 tablespoons water
1/2 cup all-purpose flour
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
Oil for frying
Sweet-and-sour sauce, optional

Directions

1

Remove stems from mushrooms. Cut a thin layer from the top of mushroom caps; cut mushroom edges, forming a hexagon shape. Cut zucchini lengthwise into quarters, then into 2-in. pieces. Trim one end to fit into mushroom caps.
2

Insert a toothpick through the top of the mushroom into the zucchini, leaving about 1 in. of toothpick to use as a handle for dipping.
3

In a small shallow bowl, beat the eggs and water. In another bowl, combine the flour, chili powder, salt, sugar, garlic powder, cayenne and cumin. Dip zucchini-mushroom bolts in egg mixture, then coat with flour mixture.
4

In an electric skillet, heat 1 in. of oil to 375°. Fry bolts in batches for 2-3 minutes or until golden brown on all sides. Drain on paper towels. Serve warm with sweet-and-sour sauce if desired.