1 cup Buttermilk
¼ cup flour
1 teaspoon Seasoning Salt
1 teaspoon Dried Dill Weed
2 medium Zucchini, cut into ¼” slices
2 cups Panko Crumbs
1 cup grated Parmesan cheese
½ teaspoon salt
½ teaspoon black pepper
2 cups Vegetable Oil
In a medium bowl, whisk together buttermilk and flour until smooth. Whisk in seasoning salt and dill weed.
In another bowl, mix together the panko crumbs, Parmesan cheese, salt, and pepper.
Dip zucchini slices in buttermilk batter.
Remove zucchini slices from batter and drop into panko mix. Coat well until all sides of zucchini are covered. Heat oil in a skillet over medium high heat(350 degrees). Lay zucchini slices in oil and fry until crisp turning frequently. Drain on Paper towels and serve with cocktail sauce.
For cocktail sauce, mix together 1-cup chili sauce, 1-tablespoon straight horseradish sauce, and 2 tablespoons lemon juice. Store refrigerated.