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Fried Eggplant or Zucchini

 

Fried Eggplant or Zucchini recipe
81

Yield

2

servings

Prep

20

min

Cook

10

min

Ready

30

min

Low Fat, Low in Saturated Fat, Trans-fat Free
 

Ingredients

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
*
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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 146g (5.1 oz)
Amount per Serving
Calories 14216% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 790mg 33%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 5%
Sugars g
Protein 12g
Vitamin A 4% Vitamin C 1%
Calcium 7% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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