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