INGREDIENTS
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FOR THE DIPPING SAUCE:
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1/2 cup Pineapple Juice
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1-1/2 Tablespoon Soy Sauce
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1-1/2 Tablespoon Dry Mustard Powder
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1-1/2 cup Apricot Preserves
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FOR THE ZUCCHINI:
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2 whole Zucchini
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1/2 cup Flour
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1/2 cup Milk
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1 cup Seasoned Breadcrumbs
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Salt For Sprinkling
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1 quart Vegetable Oil, For Frying