Fried Eggplant or Zucchini

Directions

Combine seasoning mix ingredients is a small bowl, mixing thoroughly.

Sprinkle the vegetables evenly with about ½ teaspoon of the mix.

Place the flour in a small bowl and the breadcrumbs in another.

Add 1 teaspoon of the seasoning mix to the flour and one teaspoon to the breadcrumbs, mixing each well.

(Use any leftover mix to season other vegetables before cooking.)

In a seperate small bowl combine the milk and egg until well blended.

Heat 1 inch oil in a 2 quart saucepan or deep fryer to 350℉ (180℃).

Just before frying, dredge the chopped vegetables in the seasoned flour, shaking off excess.

Work quickly so flour doesn’t get too moist; it’s best to use your hands for this, but a slotted spoon will do.

Then coat well with the milk mixture, then quickly with the breadcrumbs, shaking off excess.

Place the vegetables in hot oil until dark golden brown, about 2 to 3 minutes, making sure to seperate the vegetable pieces as you drop them into the oil.

Adjust heat as necessary to keep at 350℉ (180℃).

Drain and serve immediately.

Sprinkle lightly with powdered sugar.