Fried Eggplant Or Zucchini Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
SEASONING MIX
1 1/8 tsp: Salt,
1/4 tsp: Paprika,
1/2 tsp: White pepper,
1/4 tsp: Onion powder,
1/4 tsp: Garlic powder,
1/4 tsp: Ground red pepper, cayenne
1/4 tsp: Black pepper,
1/4 tsp: Dried tyme leaves,
1/8 tsp: Dried sweet basil leaves,
INGREDIENTS
1 cup: Peeled and coarsley chopped eggplant or zucchini,
1/2 cup: All purpose flour,
1/2 cup: Dried bread crumbs, very fin e
1/2 cup: Milk,
1: Egg,
Vegetable oil for frying,
Powdered sugar is optional,
Directions:
Combine seasoning mix ingerdients is a small bowl, mixing thoroughly.
Sprinkle the vegetables evenly with about 1/2 tsp of the mix. Place
the flour in a small bowl and the breadcrumbs in another. Add 1 tsp
of the seasoning mix to the flour and one tsp 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 qt. saucepan or deep fryer
to 350 degrees. Just before frying, dredge the chopped vegetables in
the seasoned flour, shaking off excess. Work quickly so flour doesnt
get too moist; its 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 2-3 minutes, making sure to
seperate the vegetable pieces as you drop them into the oil. Adjust
heat as necessary to keep at 350 degrees. Drain and serve
immediately. Sprinle lightly with powdered sugar (If desired) Source:
Paul Prudhomme
Source from luhu.jp
Sprinkle the vegetables evenly with about 1/2 tsp of the mix. Place
the flour in a small bowl and the breadcrumbs in another. Add 1 tsp
of the seasoning mix to the flour and one tsp 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 qt. saucepan or deep fryer
to 350 degrees. Just before frying, dredge the chopped vegetables in
the seasoned flour, shaking off excess. Work quickly so flour doesnt
get too moist; its 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 2-3 minutes, making sure to
seperate the vegetable pieces as you drop them into the oil. Adjust
heat as necessary to keep at 350 degrees. Drain and serve
immediately. Sprinle lightly with powdered sugar (If desired) Source:
Paul Prudhomme
Source from luhu.jp