Crispy Fried Eggplant and Zucchini

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.

Preparation Time
15 mins
Cooking Time
4 mins
Total Time
19 mins
Calories
345 Calories

Recipe Instructions

Step 1
Pulse bread crumbs in a food processor into a fine powder. Pour into a bowl; stir in 3 tablespoons tapioca starch.
Step 2
Place 1/2 cup tapioca starch and eggs in separate bowls.
Step 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.
Step 4
Heat 1 1/2 inches oil in a saucepan to 350 degrees F (175 degrees C).
Step 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.
Crispy Fried Eggplant and Zucchini

Ingredients

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

Categories

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