Ingredients
FOR THE DIPPING SAUCE:
1/2 cup Pineapple Juice
1-1/2 Tablespoon Soy Sauce
1-1/2 Tablespoon Dry Mustard Powder
1-1/2 cup Apricot Preserves
FOR THE ZUCCHINI:
2 whole Zucchini
1/2 cup Flour
1/2 cup Milk
1 cup Seasoned Breadcrumbs
Salt For Sprinkling
1 quart Vegetable Oil, For Frying
View the full recipe: The Pioneer Woman
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