You know how if you egg batter something you end up with so much egg left over? It always seemed such a waste to me, so I have come up with many different recipes for 1/2 an egg. This was my first to use up the left over egg, and still a go to. The zucchini or yellow summer squash is delicate enough to cook in the time the fritter cooks.
Since the egg is thoroughly cooked there is no worries of the chicken touching it. With some other recipes I take a couple tablespoons of the beaten egg out before dredging.
Thaw a pack of chicken loins – these are the original chicken fingers. See where they come from 2 Chickens $10 – 30 servings. About 1/2 a small zucchini.
Trim the chicken loins into strips.
Shred the zucchini on the box grater to about 1 loose cup.
Make the cheater ranch dipping sauce. Mayo & yogurt with a touch of vinegar, dill, garlic powder, ground mustard powder, celery salt.
Lay out two shallow containers for a dredging station. Put 1/2 cup flour in one and season with celery salt, lemon pepper, paprika & garlic powder.
Crack an egg into the other shallow dish and give it a quick fork whisk.
Coat the loins in the flour, then the egg.
Back into the flour, then set on a rack to set up before one more roll in the flour.
Heat a good amount of oil oven medium-high heat.
One more roll in the flour.
Squeeze excess moisture from the shredded zucchini. Mix the zucchini with the remaining egg, add a little bit of the remaining flour so it is not too wet.
Add the chicken loin strips to the hot oil. It should sizzle. Only do 3-4 at a time to not overcrowd the pan.
When golden brown on one side, flip carefully with tongs.
When crispy on both sides.
Place on a paper towel lined plate to drain. And finish up the batch.
When the chicken is all cooked, divide the zucchini in half and gently scoop into the hot oil in two piles.
Flip the fritters to brown on both sides. Add to the paper towel lined plate.
Serve with dipping sauce and some steamed broccoli.
I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.
