Fried Eggplant or Zucchini
Fried Eggplant or Zucchini recipe
Yield
2 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Seasoning mix | |||
| 1 ⅛ | teaspoons |
salt
|
|
| ¼ | teaspoon |
paprika
|
|
| ½ | teaspoon |
white pepper
|
|
| ¼ | teaspoon |
onion powder
|
|
| ¼ | teaspoon |
garlic powder
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
thyme
dried |
*
|
| ⅛ | teaspoon |
basil
dried |
*
|
| ingredients | |||
| 1 | cup |
eggplant
or zucchini, peeled, coarsely chopped |
*
|
| ½ | cup |
all-purpose flour
|
|
| ½ | cup |
bread crumbs
very fine |
|
| ½ | cup |
milk
|
|
| 1 |
eggs
|
|
|
|
vegetable oil
for frying |
*
|
||
|
powdered sugar
optional |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Seasoning mix | |||
| 5.6 | ml |
salt
|
|
| 1.3 | ml |
paprika
|
|
| 2.5 | ml |
white pepper
|
|
| 1.3 | ml |
onion powder
|
|
| 1.3 | ml |
garlic powder
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
thyme
dried |
*
|
| 0.6 | ml |
basil
dried |
*
|
| ingredients | |||
| 237 | ml |
eggplant
or zucchini, peeled, coarsely chopped |
*
|
| 118 | ml |
all-purpose flour
|
|
| 118 | ml |
bread crumbs
very fine |
|
| 118 | ml |
milk
|
|
| 1 | each |
eggs
|
|
| 1 | x |
vegetable oil
for frying |
*
|
| 1 | x |
powdered sugar
optional |
*
|
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.
