Batter-Fried Zucchini

• 1 1/2 cups Pillsbury BEST All Purpose Flour
• 2 tablespoons cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 teaspoon lemon pepper
• 1/4 teaspoon onion powder
• 1 cup milk
• 1 large egg
• 1 pound zucchini squash fresh, about 3 medium
• Crisco Butter Flavor All-Vegetable Shortening
• Crisco Baking Sticks Butter Flavor All-Vegetable Shortening for frying
• grated Parmesan cheese

1. COMBINE 1 cup flour, cornstarch, baking powder, salt, lemon pepper, onion powder, milk and egg in medium bowl. Blend until smooth. Refrigerate at least 30 minutes.
2. PLACE remaining 1/2 cup flour in plastic or paper bag. Cut zucchini into 1/4-inch diagonal slices. Rinse and pat dry. Shake slices in flour to coat.
3. MELT shortening to a depth of 2 to 3 inches in a deep fryer or deep saucepan; heat to 375u0b0F. Dip floured zucchini in chilled batter. Let excess drip back into bowl.
4. FRY a few at a time in hot oil 4 to 4 1/2 minutes, or until golden brown, turning several times. Drain on paper towels. Serve immediately or keep warm in 175u0b0F oven. Sprinkle with Parmesan cheese before serving.

flour, cornstarch, baking powder, salt, lemon pepper, onion powder, milk, egg, zucchini, butter, baking sticks, parmesan cheese

Taken from www.yummly.com/recipe/Batter-fried-Zucchini-2663597 (may not work)