Pan-Fried Summer Jersey Vegetables Recipe

Name: Pan-Fried Summer Jersey Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces fresh mozzarella, cut into 8 pieces; 8 squash blossoms (with squash attached if possible); 1 eggplant cut into 8 (1/4-inch) slices; 1 yellow squash cut into 8 (1/2-inch) slices; 1 medium green tomato cut into 4 (1/4-inch) slices; 1 medium yellow tomato cut into 4 (1/2-inch) slices; Flour, for dredging; Salt and freshly ground black pepper; Eggwash, for dredging (4 eggs whisked together with 1 tablespoon milk); Fresh bread crumbs, for dredging (brioche preferred); Olive oil, for pan frying; Herb oil, recipe follows; 2 tablespoons chiffonaded basil; 1 tablespoon chiffonaded mint; 1 tablespoon chopped parsley; 6 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper

Servings: persons

2 ounces fresh mozzarella, cut into 8 pieces
8 squash blossoms (with squash attached if possible)
1 eggplant cut into 8 (1/4-inch) slices
1 yellow squash cut into 8 (1/2-inch) slices
1 medium green tomato cut into 4 (1/4-inch) slices
1 medium yellow tomato cut into 4 (1/2-inch) slices
Flour, for dredging
Salt and freshly ground black pepper
Eggwash, for dredging (4 eggs whisked together with 1 tablespoon milk)
Fresh bread crumbs, for dredging (brioche preferred)
Olive oil, for pan frying
Herb oil, recipe follows
2 tablespoons chiffonaded basil
1 tablespoon chiffonaded mint
1 tablespoon chopped parsley
6 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

1
Clean blossoms by removing the staemen, and fill with the mozzarella pieces, seal by pressing the top together.
2
Bread the vegetables by dipping in flour, seasoned with salt and pepper, then the eggwash, and finally the bread crumbs.
3
Heat 1/4-inch oil in a large saute pan until very hot but not smoking, and pan fry the vegetables until golden, about 2 to 3 minutes on each side.
4
Drain on paper towels and season with salt.
5
Repeat until all vegetables are done.
6
Serve with herb oil.
7
Combine all ingredients, season with salt and pepper

255

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.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 ounces fresh mozzarella, cut into 8 pieces, 8 squash blossoms (with squash attached if possible), 1 eggplant cut into 8 (1/4-inch) slices, 1 yellow squash cut into 8 (1/2-inch) slices, and more.

Yes, Pan-Fried Summer Jersey Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Fried Summer Jersey Vegetables

How did you like this recipe?

Frequently Asked Questions