Ingredients

• 1 medium zucchini, cut into 1/4-inch slices
• 1/2 cup cornmeal
• 1 chicken bouillon cube, crushed
• 1 egg
• 1/4 cup milk
• 1 cup Italian seasoned breadcrumbs
• 1 teaspoon black pepper, freshly ground
• oil, for frying (vegetable, canola, sunflower)
• 1/2 cup mayonnaise
• 2 tablespoons yellow mustard
• 2 tablespoons honey
• 1 teaspoon garlic powder

Instructions

1. Heat oil in frying pan over medium heat.

2. Place 3 shallow dishes out. In the first one, stir cornmeal and crushed bouillon together. In next dish, mix egg and milk. In the last dish, mix breadcrumbs and black pepper together.

3. Place a few zucchini disks in the corneal and shake to coat. Add zucchini to egg mixture and flip over to coat. Lastly, place zucchini in breadcrumb mixture and shake to coat. NOTE - It’s best to use a fork to lift the rounds out of the cornmeal and breadcrumbs so your fingers don’t get coated or remove the coating from the zucchini.

4. Add zucchini to hot oil and cook for 2 minutes on each side or until golden brown. Remove rounds and place on paper towels on a dish.

5. While you are waiting for zucchini to fry, mix together dip and set aside in a small dish.