Fried Bolts

• 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

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 375u0b0. 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.

mushrooms, zucchini, eggs, water, allpurpose, chili powder, salt, sugar, garlic, cayenne pepper, ground cumin, sweetandsour sauce

Taken from www.tasteofhome.com/recipes/fried-bolts/ (may not work)