Crispy Fried Eggplant and Zucchini recipe

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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

Nutrition Info

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
servingSize: -
sodium: 538.8 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pulse bread crumbs in a food processor into a fine powder. Pour into a bowl, stir in 3 tablespoons tapioca starch.

  2. Place 1/2 cup tapioca starch and eggs in separate bowls.

  3. 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.

  4. Heat 1 1/2 inches oil in a saucepan to 350 degrees F (175 degrees C).

  5. 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.

Recipe Yield

8 servings

Recipe Note

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.

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