Fried eggplant or zucchini

2 servings

Ingredients

Quantity Ingredient
1⅛ teaspoon Salt
¼ teaspoon Paprika
½ teaspoon White pepper
¼ teaspoon Onion powder
¼ teaspoon Garlic powder
1 cup Peeled and coarsley chopped eggplant or zucchini
½ cup All purpose flour
½ cup Dried bread crumbs (very fin e)
¼ teaspoon Ground red pepper (cayenne)
¼ teaspoon Black pepper
¼ teaspoon Dried tyme leaves
⅛ teaspoon Dried sweet basil leaves
½ cup Milk
1 Egg
Vegetable oil for frying
Powdered sugar is optional

Directions

SEASONING MIX

INGREDIENTS

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

Sprinkle the vegetables evenly with about ½ 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 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 2-3 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

Related recipes