Deep-Fried Zucchini Spirals

Recipe View Heat vegetable oil in a deep fryer or large, heavy-bottomed saucepan to 350°F (175°C). Ensure there's enough oil to fully submerge the zucchini spirals. (5 minutes)

Recipe View In a medium bowl, whisk together the egg and milk until well combined. Pour this mixture into a gallon-sized resealable plastic bag. (2 minutes)

Recipe View In a separate medium bowl, whisk together the flour and cornstarch. Pour this mixture into another gallon-sized resealable plastic bag. (2 minutes)

Recipe View Place the zucchini spirals into the bag with the egg mixture, seal, and gently toss to ensure all spirals are evenly coated. (3 minutes)

Recipe View Transfer the coated zucchini spirals to the bag with the flour mixture. Seal the bag and gently shake to coat the spirals completely with the flour mixture. (3 minutes)

Recipe View Remove the zucchini spirals from the flour mixture and gently shake off any excess flour to prevent clumping in the hot oil. (2 minutes)

Recipe View Carefully add the coated zucchini spirals to the preheated oil in batches, being careful not to overcrowd the fryer. Fry for 2-4 minutes, or until golden brown and crispy. (10 minutes)

Recipe View Remove the fried zucchini spirals with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. (2 minutes)

Recipe View While the zucchini is still hot, sprinkle generously with seafood seasoning to taste. Serve immediately for the best crispy texture. (1 minute)