Crispy Fried Eggplant and Zucchini The Best Recipes

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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

• 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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