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

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

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.