El Sazon de Edmar
El Sazon de Edmar Restaurant in Mundelein
672 E Hawley St, Mundelein, IL 60060
Monday: Closed | Tuesday: Closed | Wednesday: 9:30AM-5PM | Thursday: 9:30AM-5PM | Friday: 9:30AM-5PM | Saturday: 9:30AM-5PM | Sunday: 9:30AM-2PM
America/Chicago time zone
4.9 average rating from 29 reviews for El Sazon de Edmar
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Business Name: El Sazon de Edmar
Address: 672 E Hawley St
Mundelein
Illinois
60060
US
Mundelein
Illinois
60060
US
Phone: +1 847-305-6112
Google ID: 0x880f97e315192bed:0xa7b0e9c2cb415c01
Place ID: ChIJ7SsZFeOXD4gRAVxBy8LpsKc
Google Reviews ID: -6.36333E+18
Google CID: 1.20834E+19
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Breaded Zucchini Strips Recipe
Wash zucchini; trim ends. Cut in half crosswise; then cut each half into eight lengthwise strips.
Combine flour, salt and pepper in plastic bag. Shake a few strips at a time in flour mixture, dip in beaten egg, then shake in crumbs.
Fry in hot Butter Flavor Crisco about 4 to 5 minutes, turning once, until golden brown. Sprinkle with lemon juice if desired.
Note: If electric skillet is used, set at 275ºF to 300ºF.
Combine flour, salt and pepper in plastic bag. Shake a few strips at a time in flour mixture, dip in beaten egg, then shake in crumbs.
Fry in hot Butter Flavor Crisco about 4 to 5 minutes, turning once, until golden brown. Sprinkle with lemon juice if desired.
Note: If electric skillet is used, set at 275ºF to 300ºF.
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Preheat oven to 350ºF.
Put Crisco into a mixer bowl. Add cheese gradually, beating at medium speed until mixture is fairly smooth. Blend flour, salt, and pepper. Gradually add to cheese mixture, mixing at low speed. Stir in cereal with spoon. Shape into balls, using 1 tablespoon for each ball.
Arrange balls on ungreased cookie sheets. Lightly press with a fork to make a crisscross pattern. Dip fork in flour as needed to prevent sticking. Press a pecan half onto top of each, if desired.
Bake at 350ºF for 10 minutes or until lightly browned around edges. Cool for 10 to 12 minutes on cookied sheet, then remove to a rack to cool.
Put Crisco into a mixer bowl. Add cheese gradually, beating at medium speed until mixture is fairly smooth. Blend flour, salt, and pepper. Gradually add to cheese mixture, mixing at low speed. Stir in cereal with spoon. Shape into balls, using 1 tablespoon for each ball.
Arrange balls on ungreased cookie sheets. Lightly press with a fork to make a crisscross pattern. Dip fork in flour as needed to prevent sticking. Press a pecan half onto top of each, if desired.
Bake at 350ºF for 10 minutes or until lightly browned around edges. Cool for 10 to 12 minutes on cookied sheet, then remove to a rack to cool.
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