Best Fried Zucchini And Eggplant Recipes

CRISPY FRIED EGGPLANT AND ZUCCHINI

Crispy Fried Eggplant and Zucchini image

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

Ingredients

2 cups panko bread crumbs
3 tablespoons tapioca starch
½ cup tapioca starch
2 large eggs, beaten
1 eggplant, cut into matchsticks
1 large zucchini, cut into matchsticks
vegetable oil for frying
½ teaspoon malt vinegar, or to taste
½ cup grated Parmesan cheese
salt to taste
1 cup ranch dressing
1 lemon, cut into wedges

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

OVEN FRIED EGGPLANT OR AND ZUCCHINI PARMESAN

Oven Fried Eggplant or and Zucchini Parmesan image

I'm posting this recipe for eggplant and or zucchini. No need to peel the zucchini. I've also done both in one recipe. You can also just oven bake the eggplant and dip into sauce for appetizers. My husband and I just love it! Especially when the eggplant and zucchini is home grown! No buttermilk no problem just place 1 teaspoon lemon juice or vinegar in a 1 cup glass then top with milk let sit while gathering the rest of the ingredients.

Provided by Rita1652

Categories One Dish Meal

Time 1h

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 24

Ingredients

olive oil
1 onion, diced
1 stalk celery, sliced finely
3 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
3 tablespoons tomato paste
1 teaspoon oregano
1 teaspoon marjoram
1 teaspoon parsley
3 leaves fresh basil
salt and pepper
1/4 cup dry red wine
1 large eggplant, peeled and sliced 1/4 slices
flour, for dusting
3 eggs, lightly beaten
1/4 cup milk (buttermilk)
2 cups breadcrumbs, seasoned with spices
salt and pepper
1 pint ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated romano cheese or 1/2 cup parmesan cheese
1 egg
1 teaspoon parsley
extra grated cheese

Steps:

SAUCE: Coat bottom of a large pot with olive oil.
Add onions, celery, and garlic and saute until tender about 5 minutes.
Stir in canned tomatoes, paste, spices and wine. (optional)Taste of sauce is bitter you can add 1 teaspoon sugar.
Bring to boil; reduce heat and simmer for 1 hour.
Stir and stir and stir.
EGGPLANT: In a gallon size zip-lock bag place flour, salt and pepper seal give a shake then add eggplant to coat.
Mix eggs and buttermilk in bowl.
Dip slices of dusted eggplant into egg mixture.
In the same bag with the left over flour add seasoned breadcrumbs to it.
Then dip eggplant into bag of seasoned breadcrumbs to coat them.
Place breaded eggplant onto oil sprayed cookie sheets and bake in 400 degree oven for 10 minutes on each side.
Cheese mixture: mix all together.
Assemble casserole: Place some sauce on bottom of pan, follow with eggplant, then cheese, then sauce layering till all is used.
Top with extra grated cheese.
Bake in oven at 325 degrees for 30 minutes.
Serve with crisp Italian Bread and green salad.

Nutrition Facts : Calories 513, Fat 22.8, SaturatedFat 12.3, Cholesterol 189.4, Sodium 833.9, Carbohydrate 49, Fiber 8.1, Sugar 6.9, Protein 28.8

FRIED ZUCCHINI AND EGGPLANT

FRIED ZUCCHINI AND EGGPLANT image

Categories Vegetable Side Fry Vegan

Yield 8 people

Number Of Ingredients 5

Ingredients

2 pounds zucchini and/or eggplant, sliced about 1/4-inch thick
Oil for frying
1 cup flour, plus more as needed
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Steps:

Immerse sliced zucchini in a bowl of cold water. Add enough vegetable oil to cover the bottom of a large skillet by about 1 inch and heat to 350 degrees over medium heat, adjusting flame as needed to maintain temperature. Mix together flour, salt and pepper in a zip-top plastic bag. Add a few vegetable slices, seal and shake until vegetables are completely coated. Remove, and repeat with remaining vegetables until all are coated, replenishing flour, salt and pepper if needed. Carefully add vegetables to the hot oil, one at a time, until the pan is full but not crowded. Cook until golden brown on both sides, about 2 to 4 minutes. Transfer to a draining rack or paper towels to drain excess oil, and season lightly with salt and pepper. Repeat with remaining vegetables. Replenish oil as needed, but wait until the oil reaches 350 degrees before continuing cooking. Allow to cool 5 minutes before serving. Per serving: 226 calories, 21 grams fat, 2 grams saturated fat, no cholesterol, 9 grams carbohydrates, 2 grams protein, 111 milligrams sodium, 1 gram fiber.