1 medium zucchini
1/2 cup flour
1 tsp onion salt
1 tsp dried oregano
1/2 tsp garlic powder
1 egg-slightly beaten
1/3 cup milk
1tsp vegetable oil
4 cups corn chex-crushed
oil for deep frying
Cut zucchini in half widthwise, then cut each half lengthwise into eight wedges; set aside. In a bowl, combine flour,onion salt, oregano and garlic powder. Combine the egg, milk, and oil; stir into the dry ingredients just until blended. Dip wedges in batter, then roll in crushed cereal. In electric skillet or deep fat fryer heat oil to 375 degrees. Fry wedges a few at a time for 3-4 minutes or until golden brown. Drain on paper towels and serve warm.
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