Fried Bolts

Fried Bolts
16 medium fresh mushrooms
2 small zucchini
2 eggs
2 Tbs. water
1/2 cup all-purpose 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 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 bowl, beat the eggs and water. In another bowl, beat the eggs and water. In another bowl, combine the flour, chili powder, salt, sugar, garlic powder, cayenne and cumin. Dip the zucchini-mushroom bolts in the egg mixture, then coat 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.