Crispy Fried Eggplant And Zucchini Recipe

Name: Crispy Fried Eggplant And Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups panko bread crumbs; 3 tablespoons tapioca starch; 1/2 cup tapioca starch; 2 large eggs, beaten; 1 eggplant, cut into matchsticks; 1 large zucchini, cut into matchsticks; vegetable oil for frying; 1/2 teaspoon malt vinegar, or to taste; 1/2 cup grated Parmesan cheese; salt to taste; 1 cup ranch dressing; 1 lemon, cut into wedges

Servings: persons

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

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.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups panko bread crumbs, 3 tablespoons tapioca starch, 1/2 cup tapioca starch, 2 large eggs, beaten, and more.

Yes, Crispy Fried Eggplant And Zucchini falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Fried Eggplant And Zucchini

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