CRISPY FRIED EGGPLANT AND ZUCCHINI
My lifelong search for a good and crispy deep-fried eggplant recipe has been solved...with the addition of a secret ingredient: tapioca flour! These are so yummy and a great base to be tweaked into any flavor profile you wish. Interesting mix-ins could be sesame seeds with an Asian dipping sauce or cumin and cayenne and a salsa dip.
Provided by mkecupcakequeen
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 19m
Yield 8
Number Of Ingredients 12
Steps:
- Pulse bread crumbs in a food processor into a fine powder. Pour into a bowl; stir in 3 tablespoons tapioca starch.
- Place 1/2 cup tapioca starch and eggs in separate bowls.
- Dust each piece of eggplant and zucchini with tapioca starch; dip into the eggs and coat with bread crumb mixture. Arrange dredged vegetables on a baking sheet.
- Heat 1 1/2 inches oil in a saucepan to 350 degrees F (175 degrees C).
- Fry vegetables in batches, turning occasionally, until golden and heated through, about 4 minutes. Drain on paper towels. Drizzle vinegar over vegetables. Sprinkle Parmesan cheese on top; season with salt. Serve with ranch dressing and lemon wedges.
Nutrition Facts : Calories 345.4 calories, Carbohydrate 36.9 g, Cholesterol 59 mg, Fat 22.1 g, Fiber 3.5 g, Protein 8.1 g, SaturatedFat 4.3 g, Sodium 538.8 mg, Sugar 3.6 g
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herold Mulaudzi
[email protected]This is a delicious and healthy recipe. I will definitely be making it again.
Patience Klevor
[email protected]This recipe is a great way to use up leftover vegetables.
Katlin Whiteman
[email protected]I love that this recipe is so versatile. You can use any type of vegetables you like.
Adeola Oyebo
[email protected]This is a great recipe for a summer cookout.
#-FroopyPopWasFound
#[email protected]I've never been a big fan of eggplant, but this recipe changed my mind. It's so delicious!
Jeff Fannin
[email protected]This recipe is a great way to get your kids to eat their vegetables.
jacob weaver
[email protected]The sauce is the perfect complement to the crispy eggplant and zucchini.
Aasim Khan
[email protected]I love the crispy coating on the eggplant and zucchini. It's so flavorful.
Jasmine Vickers
[email protected]This recipe is so easy to make and it's always a crowd-pleaser.
rubel ahmod
[email protected]These crispy fried eggplant and zucchini are the perfect appetizer or side dish.
Markus Thomsen
[email protected]I love this recipe! It's a great way to use up leftover eggplant and zucchini.
ODONG RAYMOND
[email protected]This was my first time frying eggplant and zucchini, and it turned out great! The recipe was easy to follow and the results were delicious. I will definitely be making this again.
kizmet williams
[email protected]I've made this recipe a few times now and it's always a hit. My family loves the crispy coating and the flavorful sauce. I usually serve it with pasta or rice.
Raja Ahsan
[email protected]This recipe is a keeper! The eggplant and zucchini were crispy on the outside and tender on the inside. The sauce was flavorful and tangy. I will definitely be making this again.