Po’ Boy sandwiches with veggies instead of seafood? YUM!  I made these sandwiches last night and they were delish! This recipe is great for the family to get involved. Set up your ingredients for breading the zucchini and let the kids take over the messy work!

Po’ Gardener Sandwiches

2 cups of all purpose flour

2 T. creole seasoning

3 cups of panko bread crumbs

1/4 cup of water

1/4 cup of plant based sour cream

2 zucchinis (cut in half longways and then cut in half inch slices)

Salt

4 cups of vegetable oil

4 sandwich rolls

shredded iceberg lettuce

diced tomato

1/2 cup of plant based mayo

3 T. chili sauce

Heat your oil in a large skillet over high heat. When it reaches about 375 degrees (or when you place the end of a wooden spoon in the bottom, bubbles rise) the oil is ready to fry. Line up 3 bowls for a breading station. 1st bowl, mix the flour and creole seasoning, 2nd bowl, whisk together the vegan sour cream with an equal amount of water, 3rd bowl panko. Place your zucchini into the flour mixture to coat, then into the sour cream mixture, then bread crumbs. Fry your breaded zucchini in small batches, turning them once, till golden. Remove and place them on a paper towel lined plate to drain excess oil. Sprinkle with salt once removed from skillet. In a small bowl, mix together the vegan mayo and chili sauce. Spoon the sauce onto your sandwich rolls, fill with zucchini and top with lettuce and tomato. We made a quick cole slaw and some fries in the oven to round out this fabulous dinner!