FRIED ZUCCHINI AND EGGPLANT

FRIED ZUCCHINI AND EGGPLANT image

Yield 8 people

Number Of Ingredients 5

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.