|Dried bread crumbs||2 Cup (32 tbs)|
|Dried basil||1 Teaspoon|
|Dried oregano||1 Teaspoon|
|Dried parsley||1 Teaspoon|
|Garlic salt||1⁄2 Teaspoon|
|Squid||2 , cleaned and cut into 1/2-inch rings|
|Shrimp||12 , peeled and deveined|
|Mushrooms||12 , stemmed|
|Eggplant||1 , cut into sticks|
|Zucchini||2 , cut into sticks|
|All purpose flour||1 Cup (16 tbs)|
|Eggs||3 , beaten with 2 tablespoons water|
|Water||3⁄4 Cup (12 tbs)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
In a medium bowl, mix the bread crumbs, herbs, and garlic salt together.
Dredge the squid, scallops, shrimp, mushrooms, eggplant, and zucchini in turn in the flour, then dip them in the egg mixture.
Shake off the excess.
Dip the shellfish and vegetables into the bread crumb mixture.
In a large, heavy pot or deep fryer over medium-high heat, heat 2 inches of oil to 350°F, or until a 1-inch cube of bread browns in 65 seconds.
Fry the food in batches until golden brown.
Using a slotted spoon, transfer to paper towels.
Keep warm in a low oven until all the food is fried.
Serve at once with the lemon wedges.