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Fried Bolts

 Fried Bolts
Our home economists' nuts-and-bolts appetizers feature mushroom caps and zucchini sticks. Assemble them earlier in the day and chill until ready to deep fry.
16 ServingsPrep: 45 min. Cook: 5 min./batch


  • 16 medium fresh mushrooms
  • 2 small zucchini
  • 2 eggs
  • 2 tablespoons water
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • Oil for frying
  • Sweet-and-sour sauce, optional


  • Remove stems from mushrooms. Cut a thin layer from the top of
  • mushroom caps; cut mushroom edges, forming a hexagon shape. Cut
  • zucchini lengthwise into quarters, then into 2-in. pieces. Trim one
  • end to fit into mushroom caps.
  • Insert a toothpick through the top of the mushroom into the zucchini,
  • leaving about 1 in. 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

2 of 2

Fried Bolts (continued)

Directions (continued)

  • with flour mixture.
  • In an electric skillet, heat 1 in. of oil to 375°. Fry bolts in
  • batches for 2-3 minutes or until golden brown on all sides. Drain on
  • paper towels. Serve warm with sweet-and-sour sauce if desired.
  • Yield: 16 appetizers.