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| 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."
Ingredients :
- 2 cups panko bread crumbs
- 3 tablespoons tapioca starch
- 1/2 cup tapioca starch
- 2 large eggs, beaten
- 1 eggplant, cut into matchsticks
- 1 large zucchini, cut into matchsticks
- vegetable oil for frying
- 1/2 teaspoon malt vinegar, or to taste
- 1/2 cup grated Parmesan cheese
- salt to taste
- 1 cup ranch dressing
- 1 lemon, cut into wedges
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 19M |
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- 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.
Notes :
- Cut eggplant into discs if preferred.
- Asiago cheese can be substituted for the Parmesan cheese.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
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