Fried Zucchini

Oil, for frying
3 large Zucchini, sliced
1/2C. Flour
11/2C. Panko Bread Crumbs
1/4C. Grated Parmesan Cheese
2Tbs. Fresh Parsley, chopped
1/2tsp. Crushed Red Pepper Flakes
Salt and Pepper, to taste
3 eggs, lightly beaten
1/4C. Water

Preheat Oil in deep fryer or stockpot. place flour in one dish, in another dish combine Panko, Parmesan, parsley, red pepper flakes, salt, and pepper. In a third plate place whisk together eggs and water. Dredge the sliced zucchini in flour, eggs, then breadcrumb mixture. Place in hot oil until golden brown and crispy (about 3-4 minutes) Drain on paper towel, immediately sprinkle with salt and pepper. Serve with dipping Sauce

Dipping Sauce:
1C Sour Cream
2Tbs. Buttermilk
1Tbs. Chopped Chives (I use dry)
1/4tsp. Cayenne Pepper
Salt and Pepper, to taste

Add all ingredients in a bowl, mix until incorporated, cover and cool at least one hour.

Texas Caviar

1 15oz. can Black Bean, rinsed

1 15oz. Can Whole Kernel Corn, rinsed

¾ C. Salsa or Pico de Gallo (I prefer salsa)

2 Tbsp. Fresh Parsley, minced

1½ Tsp. Red Wine Vinegar

1 Tsp. Cumin

Salt, to taste

Pepper, to taste

Hot Sauce, to taste (I like Franks Red Hot)

In a large bowl combine everything. Mix well. Refrigerate atleast 2 hours or overnight. Serve with tortilla chips.

Spinach Artichoke Dip

10oz. Frozen Spinach, thawed    

½ Tbsp. Garlic, minced                

1Tbsp. Onion, minced                     

2 Tbsp. Butter                                    

1/8 C. Flour                                      

1C. Heavy Cream                         

1/8 C. Chicken Broth                      

1 Tsp. Lemon Juice 

¼ Tsp. Tabasco Sauce                 

 ¼ Tsp. Salt

1/3C. Romano Cheese

1/8C. Sour Cream

6oz. Artichoke Bottoms, drained and chopped

1/8C. White Cheddar, shredded

                                

Drain spinach and squeeze dry with a cloth. Mince and set aside. Saute garlic and onion in butter until golden. Stir in flour and cook for 1 min. Stir in cream and broth. Stir until boiling. Stir in lemon juice, tabasco, salt, and romano cheese. Stir until melted. Remove from heat and let cool 5 min. Stir in sour cream. Fold in spinach and artichoke bottoms. Sprinkle cheddar cheese evenly over the top. Microwave to melt