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Fried Eggplant And Zucchini Sticks

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Ingredients
  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)
Directions

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

Difficulty Level: 
Easy
Cuisine: 
Italian
Method: 
Fried
Ingredient: 
Vegetable
Interest: 
Everyday

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