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Lunt Avenue Marble Club Deep
Fried Zucchini with Creamy Garlic Dip



  • 1 or 2 fresh zucchinis, thinly sliced in circles (don't peel)
  • 1/2 cup flour
  • 2 eggs, beaten
  • 1 to 2 cups Italian seasoned bread crumbs (Italian is the operative word here)
  • Shortening (for deep-frying )

Garlic Dip

  • 1 cup buttermilk
  • 1 cup real mayonnaise (no pretenders)
  • 1 package ranch salad dressing mix
  • 2 garlic cloves, minced *

* Either with a garlic press, which will run you about a fin, or by chopping up finely and smooshing with a knife, which will make your hands stink at least for the rest of the day. However, you can get rid of the odor, by rubbing your hands over a stainless steel sink or spoon.


  1. Zucchini: Coat zucchini slices with flour.
  2. Dip into beaten egg, then coat with bread crumbs.
  3. Deep-fry at 375 degrees F until golden.
  4. Serve immediately with Creamy Garlic Dip.
  5. Garlic Dip: Combine ingredients in a small bowl and refrigerate to blend flavors. Flavor gets stronger as it sits, up to three weeks.

Makes 2 to 4 servings

Source: the old Lunt Avenue Marble Club, Tempe, Arizona

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