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Creating the perfect Savory Zucchini Funnel Cake begins with selecting the right ingredients. Each component plays a crucial role in not only the flavor and texture of the final product but also in the nutritional benefits they bring. Here’s an overview of the key ingredients that make this dish both delicious and wholesome:

Savory Zucchini Funnel Cakes

Discover a delightful twist on a classic fair treat with Savory Zucchini Funnel Cakes. These unique cakes combine the crispy, golden goodness of traditional funnel cakes with the nutrition of grated zucchini, offering a flavorful and healthy snack option. Perfect for health-conscious eaters or anyone looking to spice up their culinary repertoire, this recipe is a fun way to incorporate vegetables into your diet. Enjoy them with fresh herbs and your favorite dipping sauce for an irresistible treat!
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Ingredients
  

1 medium zucchini, grated

1 cup all-purpose flour

1/2 cup cornmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 large egg

1 cup buttermilk (or substitute regular milk with a splash of vinegar)

1/2 cup shredded cheese (such as cheddar, mozzarella, or your favorite)

Fresh herbs (like parsley or chives), finely chopped (for garnish)

Oil for frying (such as vegetable or canola oil)

Optional: Hot sauce or ranch dressing for serving

Instructions
 

Prepare the Zucchini:

    - Start by grating the zucchini using a box grater. Transfer the grated zucchini to a clean kitchen towel or several layers of paper towel. Gently twist and squeeze to remove as much moisture as possible. Set it aside in a bowl.

      Make the Batter:

        - In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, baking soda, garlic powder, onion powder, salt, and black pepper. Whisk these dry ingredients together until thoroughly mixed.

          - In a separate bowl, whisk together the egg and buttermilk until well blended. Stir in the grated zucchini along with the shredded cheese, ensuring it's evenly distributed.

            - Pour the wet mixture into the bowl with the dry ingredients. Carefully stir until just combined; aim for a lumpy texture; overmixing can lead to tougher funnel cakes.

              Heat the Oil:

                - In a large, deep skillet, add 1 to 2 inches of vegetable oil. Heat the oil over medium-high heat until it reaches about 350°F (175°C). To check if the oil is ready, drop a small amount of batter into it; it should sizzle and immediately float to the surface.

                  Fry the Funnel Cakes:

                    - Once the oil is hot, you can use a funnel, squeeze bottle, or piping bag to create the funnel cakes. Begin by forming a spiral or crisscross pattern in the hot oil, leaving space in between the design.

                      - Fry each funnel cake for approximately 2-3 minutes or until it turns golden brown on one side. Carefully flip them over using tongs or a slotted spoon and fry for another 2-3 minutes until the other side is golden as well. Remove from the oil and place on a paper towel-lined plate to drain any excess oil.

                        Serve:

                          - Once all funnel cakes are fried, sprinkle the savory cakes with freshly chopped herbs for a pop of color and flavor. If you like a little kick, serve them alongside hot sauce or creamy ranch dressing for dipping!

                            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                              - Presentation Tips: Stack the funnel cakes on a serving platter and garnish with more fresh herbs. Serve them hot for the best flavor and texture.