Crispy Fried Eggplant and Zucchini

Crispy Fried Eggplant and Zucchini

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


Directions

  1. Pulse bread crumbs in a food processor into a fine powder. Pour into a bowl; stir in 3 tablespoons tapioca starch.
  2. Place 1/2 cup tapioca starch and eggs in separate bowls.
  3. 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.
  4. Heat 1 1/2 inches oil in a saucepan to 350 degrees F (175 degrees C).
  5. 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.

03/29/2018
Crispy Fried Eggplant and Zucchini, recipe PT15M PT1H 5 455 calories

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