Guest guest Posted October 15, 2006 Report Share Posted October 15, 2006 Anyone use these? I love the texture and the crunch, but they're a bit lacking in flavor and I don't really know what to season them with. I breaded some zucchini w/ them and fried it, the kids loved it, but they did dip it in ranch to add more flavor (the baby swore they were chicken nuggets, lol). Any suggestions on what to season them w/? Thanks! --Stacee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 16, 2006 Report Share Posted October 16, 2006 I love the crunch too I mostly season the batter and leave the crumbs plain. When I make eggplant parm, I dip the eggplant slices in italian salad dressing (low or non-fat) and then in the panko and then bake until almost tender before layering in the casserole dish. Zucchini sounds good that way. Peace, Diane , " mainvillefamily " <mainvillefamily wrote: > > Anyone use these? I love the texture and the crunch, but they're a > bit lacking in flavor and I don't really know what to season them with. > > I breaded some zucchini w/ them and fried it, the kids loved it, but > they did dip it in ranch to add more flavor (the baby swore they were > chicken nuggets, lol). > > Any suggestions on what to season them w/? > > Thanks! > > --Stacee > Quote Link to comment Share on other sites More sharing options...
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