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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