FRIED BOLTS
Our home economists' nuts-and-bolts appetizers feature mushroom caps and zucchini sticks. Assemble them earlier in the day and chill until ready to deep fry.
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 16 appetizers.
Number Of Ingredients 13
Steps:
- 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. , 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., 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. , 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.
Nutrition Facts :
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