Fried Bolts

FRIED BOLTS

16 med. fresh mushrooms
2 sm. zucchini
2 eggs
2 Tbsp. water
1/2 cup flour
1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. sugar
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
1/4 tsp. ground cumin
Oil for frying
Sweet and sour sauce, optional

Remove stems from mushrooms. Cut a thin layers from the top of mushroom caps; cut mushroom edges, forming a hexagon shape. Cut zucchini lengthwise into quarters, then into 2 inch pieces. Trim one end to fit into mushroom caps. Insert a toothpick through the top of the mushroom into the zucchini, leaving about 1 inch of toothpick to use as a handle for dipping. In a small shallow bowl, beat the eggs and water. In another bowl, combine the flour, chili powder, salt, sugar, garlic powder, cayenne and cumin. Dip zucchini-mushroom bolts in egg mixture, then coat with flour mixture. In an electric skillet, heat 1 inch of oil to 375 degrees. Fry bolts in batches for 2 to 3 minutes or until golden brown on all sides. Drain on paper towels. Serve wam with sweet-and-sour sauce if desired. Makes 16 appetizers.