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Fried Eggplant And Zucchini Sticks

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  Eggplant 1 1⁄2 Pound (1 Medium Piece)
  Zucchini 3 Medium
  Flour 1 1⁄2 Cup (24 tbs)
  Eggs 3
  Water 2 Tablespoon
  Dry bread crumbs 3 Cup (48 tbs)
  Salt 1 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Vegetable oil 2 1⁄2 Quart (For Deep Frying Lemon Wedges)

1. Peel eggplant. Cut zucchini and eggplant into 4 x 1/2-inch sticks. Spread flour on a plate or on a sheet of wax paper. In a wide shallow bowl, beat eggs and water until well blended. On another plate, combine bread crumbs, salt, and cayenne.
2. A few at a time, dredge vegetable sticks in flour, dip in egg, and roll lightly in bread crumbs.
3. In a large saucepan or deep-fat fryer, heat vegetable oil over medium heat to 350° on a deep-fat thermometer. Add zucchini and eggplant in batches without crowding and cook, turning, until crisp and browned, 2 to 3 minutes. Drain on paper towels.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3832 Calories from Fat 2331

% Daily Value*

Total Fat 264 g405.6%

Saturated Fat 38 g189.8%

Trans Fat 0 g

Cholesterol 634.4 mg211.5%

Sodium 3316.3 mg138.2%

Total Carbohydrates 310 g103.2%

Dietary Fiber 41.1 g164.2%

Sugars 36.2 g

Protein 72 g143.3%

Vitamin A 49.7% Vitamin C 175.3%

Calcium 52.5% Iron 123.7%

*Based on a 2000 Calorie diet

Fried Eggplant And Zucchini Sticks Recipe