This is a print preview of "Fried Eggplant Or Zucchini" recipe.

Fried Eggplant Or Zucchini Recipe
by Global Cookbook

Fried Eggplant Or Zucchini
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 2

Ingredients

  • 1 1/8 tsp Salt
  • 1/4 tsp Paprika
  • 1/2 tsp White pepper
  • 1/4 tsp Onion pwdr
  • 1/4 tsp Garlic pwdr
  • 1/4 tsp Grnd red pepper (cayenne)
  • 1/4 tsp Black pepper
  • 1/4 tsp Dry tyme leaves
  • 1/8 tsp Dry sweet basil leaves
  • 1 c. Peeled and coarsley minced eggplant or possibly zucchini
  • 1/2 c. All purpose flour
  • 1/2 c. Dry bread crumbs (very fin e)
  • 1/2 c. Lowfat milk
  • 1 x Egg Vegetable oil for frying Powdered sugar is optional

Directions

  1. Combine seasoning mix ingerdients is a small bowl, mixing thoroughly.
  2. Sprinkle the vegetables proportionately with about 1/2 tsp of the mix. Place the flour in a small bowl and the breadcrumbs in another. Add in 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 lowfat milk and egg till well blended. Heat 1 inch oil in a 2 quart. saucepan or possibly deep fryer to 350 degrees. Just before frying, dredge the minced 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 lowfat milk mix, then quickly with the breadcrumbs, shaking off excess. Place the vegetables in warm oil till dark golden, about 2-3 min, making sure to seperate the vegetable pcs as you drop them into the oil. Adjust heat as necessary to keep at 350 degrees. Drain and serve immediately.
  3. Sprinle lightly with powdered sugar (If you like)