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