Makes 4 to 5 dozen
1-1/2 cups all-purpose flour, divided
2 tablespoons cornstarch
3/4 teaspoon lemon pepper
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon onion powder
1 cup milk
1 pound fresh zucchini (about 3 medium)
Butter flavor crisco for frying
Grated Parmesan cheese
In medium mixing bowl combine 1 cup flour, cornstarch, baking powder, salt, lemon pepper, onion powder, milk and egg. Blend until smooth. Refrigerate for at least 30 minutes.
Cut zucchini into 1/4-inch diagonal slices. Rinse and pat dry. Shake slices in remaining 1/2 cup flour to coat.
In deep-fat fryer or deep saucepan heat 2 to 3 inches crisco to 375ÂºF. Dip floured zucchini in chilled batter. Let excess drip back into bowl. Fry a few at a time in hot oil for 4 to 4-1/2 minutes, or until golden brown, turning several times. Drain on paper towels. Serve immediately or keep warm in 175ÂºF oven. Sprinkle with Parmesan cheese before serving.
Tip: to make a day ahead, prepare and fry as directed. Cool. cover and refrigerate. Reheat in single layer on baking sheet in 425ÂºF oven for about 10 minutes, or until hot. Sprinkle with Parmesan cheese.