Fried Eggplant And Zucchini Sticks
|Eggplant||1 1⁄2 Pound (1 Medium Piece)|
|Flour||1 1⁄2 Cup (24 tbs)|
|Dry bread crumbs||3 Cup (48 tbs)|
|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.