|I developed this recipe |
because I tend to have a hard time
tossing perfectly good broccoli stems.
As it turned out, these medallions
are a splendid side dish
or served as an appetizer...
Prep: 10 Mins. |
Cook: 4 to 6 Mins.
Posted by Sandra
--Peanut oil for frying
2 cups broccoli stems, peeled, and cut into 3/4” medallions
2 medium zucchini, cut into 3/4" medallions
1/4 cup yellow corn meal
1/2 cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon onion powder
3 tablespoons parmesan, grated
1/4 teaspoon cayenne
½ teaspoon kosher salt
¼ teaspoon ground pepper
2 eggs, beaten with a tiny bit of water
***Ranch Dip, click here for recipe: Sandra's Homemade Ranch Dip)
Mix together the ranch dipping sauce ingredients in a small serving bowl and refrigerate until ready to serve.
Heat 1/2" of peanut oil in a skillet over medium-high heat. Meanwhile, add the corn meal, flour, garlic powder, onion powder, basil, parmesan, cayenne, kosher salt and ground pepper in large ziploc bag, and set aside.
In a medium bowl, beat the eggs with a tiny bit of water, and set aside.
Dry the vegetables with a paper towel. Working in small batches, toss the vegetable medallions in the beaten eggs, then coat in the flour/cornmeal mixture to cover completely. Place breaded medallions into the oil for 2 to 3 minutes per side, just until lightly golden brown, flip over and continue cooking on other side until golden and crisp. Season with a sprinkling of kosher salt while hot, cool for a couple of minutes, and serve with ranch dipping sauce on the side. ~ Enjoy!