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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Rai Umer Yousaf
[email protected]I've made this recipe a few times now and it's always a hit!
Sachindra Prajapati
[email protected]This recipe is a great appetizer or side dish. It's also a great way to use up leftover eggplant and zucchini.
EH Arman
[email protected]I love the way the eggplant and zucchini are cooked in this recipe. They're crispy on the outside and tender on the inside.
Modern-k-official
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Sagar Sha
[email protected]I've made this recipe several times and it's always a hit! It's a great way to use up leftover eggplant and zucchini.
Jotaro Kujo
[email protected]This recipe is a great way to enjoy eggplant and zucchini. The crispy coating and flavorful sauce make this dish a winner!
Saima Qazi
[email protected]I made this recipe for my family and they loved it! It's a great way to get kids to eat their vegetables.
ikbal hossain
[email protected]I love that this recipe is customizable. You can add different vegetables or herbs to suit your taste.
DYRAPP COMEDY
[email protected]This recipe is so easy to follow and the results are amazing!
Amirabbas Gondal
[email protected]I've never been a fan of eggplant, but this recipe changed my mind! The eggplant was crispy and flavorful.
Nah Noh
[email protected]This is a healthy and delicious recipe that's perfect for a weeknight meal.
Mathew Wu
[email protected]I love the combination of flavors in this dish. The eggplant and zucchini are perfectly complemented by the herbs and spices.
THE REAL ATOMIC JAY
[email protected]This recipe is a great way to use up leftover eggplant and zucchini.
Tezzurai
[email protected]I made this recipe for a party and everyone loved it! It's a great appetizer or side dish.
Rashid Rehman
[email protected]The eggplant and zucchini were crispy and flavorful. I really enjoyed this dish.
yanga ntshokoma
[email protected]I've made this recipe a few times now and it's always a hit!
Nkemakolam Emelda
[email protected]I love that this recipe is so versatile. You can add different herbs and spices to change the flavor.
Neb Hill
[email protected]This is such an easy recipe but the flavor is amazing!