ZATARAIN’S FRIED VEGETABLES

1. Cut vegetables into 1/4-inch slices or strips. Pour Fish-Fri onto plate or into a plastic bag.

2. Dip vegetables in ½ cup milk mixed with 1 lightly beaten egg in medium bowl. Shake off excess.

3. Roll or shake vegetables in Fish-Fri until mixture on plate or in plastic bag.

4. Heat 1/4 –inch of vegetable oil in large skillet on medium heat. Fry vegetable, a few at a time, 2 to 3 minutes or until golden brown. Drain on paper towels.

Suggested vegetables: yellow squash, zucchini, eggplant or okra.