Zucchini A La Fried

1 C. flour

3/4 - 1 C. water

1/4 C. cornstarch

1/2 tsp. baking soda

1/2 tsp. celery salt

1/2 tsp. season salt

salt and pepper

1 C. bread crumbs

3/4 C. grated parmesan or romano cheese (fresh is always better)

3-4 small to med. zucchini or straight yellow squash

peanut oil to fry with

This is a two-dip process. In the first bowl, mix the first set of ingredients together to make a tempura batter. The amounts on the seasonings are just a guess. (As I always say...go by how it smells).

The batter should be smooth with no lumps and about the consistency of pancake batter.Mix the bread crumbs and cheese in a separate dish.Cut your zucchini in spears or slices. Dip in first bowl of tempura mixture, then in bread crumb/cheese mixture.

Fry in 375 degree frying skillet or fryer. I like to use peanut oil so my eyes don't burn, but any canola or vegetable oil will work. Serve with Ranch dressing Cucumber Ranch Dip