Valley Foodie

Ingredients
1 lb. large shrimp (21-25 count)
1.5 c. all-purpose flour
3 c. Panko bread crumbs
3 large eggs
3 tbsp water
Vegetable oil, for deep frying
Parmiggiano Reggiano cheese, finely grated
Salt
Fresh ground black pepper

Directions
1. Peel and devein the shrimp, but keep the tails intact.

2. Set up your dredging station using 3 pans. In the first pan, add the flour. In the second pan beat the 3 eggs and add the water. In the third pan, add the Panko bread crumbs.

3. Add the shrimp to the flour. Coat thoroughly.

4. Shake off excess flour and add shrimp to egg mixture. The dredge the shrimp in the bread crumbs.

5. Heat 3 inches of the oil in a deep fryer to 350 degrees F.

6. Working in batches (no more than 10 at a time) carefully lower the shrimp into the hot oil.

7. Fry 2-3 minutes, or until golden brown.

8. Remove the shrimp from the oil and into a plate lined with paper towels. Immediately sprinkle salt and pepper on the shrimp. Then sprinkle the grated cheese over the shrimp.

Serve with marinara sauce

Ingredients

• 15 zucchini flowers
• 8 oz. cream cheese
• 3 oz. smoked salmon
• 2 eggs
• 4 cups vegetable oil
• 2 cups all purpose flour
• 1 tbsp salt

1. Mix cream cheese and salmon until thoroughly blended.

2. Stuff 1-2 tablespoons of cream cheese mixture into each flower.

3. Beat eggs and add 1/2 cup water. Set aside.

4. Add 1 tsp salt to flour. Set aside.

5. Dip each flower in egg wash, then dredge in flour, shaking off excess.

6. Put flowers in a cookie sheet lined with parchment paper. Put in the freezer for 1 hour.

7. Heat oil to 350 degrees.

8. In batches, add flowers to hot oil. Fry for about 2 minutes or until golden brown.

Serve immediately.