Email to Jessica Sparks      

Recipe Categories: jedhead45's HOME PAGEAPPETIZERS ETHNIC MEATS SOUPSandSTEWS VEGETABLES

Fried Eggplant or Zucchini




Source of Recipe


recipesource.com






List of Ingredients



• 1 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 Thyme Leaves
  
• 1/8 tsp. Dried Sweet Basil Leaves
  
• 1 c. Peeled and Chopped Eggplant or Zucchini
  
• 1/2 c. All Purpose Flour
  
• 1/2 c. Dried Bread Crumbs (very fine)
  
• 1/2 c. Milk
  
• 1 egg
  
• Vegetable Oil for Frying
  






Instructions



1. Combine salt, paprika, white pepper, onion powder, garlic powder, ground red pepper (Cayenne), black pepper, dried thyme leaves and dried sweet basil leaves in a small bowl, mixing thoroughly, to make the Seasoning Mix.
   
2. Sprinkle the vegetables evenly with about 1/2 tsp. of the Seasoning Mix.
   
3. Place the flour in a small bowl and the bread crumbs in another, adding 1 tsp. of the Seasoning Mix to each, mixing well.
   
4. In a separate bowl mix the milk and egg until well blended.
   
5. Heat 1 inch oil in a 2 qt. saucepan or deep fryer to 350 degrees.
   
6. Just before frying, dredge the chopped vegetables in the seasoned flour, shaking off the excess. Work quickly so the flour doesn't get too moist.
   
7. Coat the vegetables well with the milk mixture, then quickly with the bread crumbs, shaking off the excess.
   
8. Place the vegetables in hot oil until dark golden brown, about 2-3 minutes, making sure to separate the vegetable pieces as you drop them into the oil. Adjust the heat as necessary to keep the oil at 350 degrees.
   
9. Drain and serve immediately.