Fried Eggplant And Zucchini Sticks Recipe
Ingredients
| Eggplant | 1 Medium | |
| 1 to 1 1/2 pounds | ||
| Zucchini | 3 Medium | |
| Flour | 1 1/2 Cup (16 tbs) | |
| Eggs | 3 | |
| Water | 2 Tablespoon | |
| Dry bread crumbs | 3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Cayenne pepper | 1/4 Teaspoon | |
| 2 1/2 quarts vegetable oil, for deep frying Lemon wedges | ||
Directions
1. Peel eggplant. Cut zucchini and eggplant into 4 x 1/2-inch sticks. Spread flour on a plate or on a sheet of wax paper. In a wide shallow bowl, beat eggs and water until well blended. On another plate, combine bread crumbs, salt, and cayenne.
2. A few at a time, dredge vegetable sticks in flour, dip in egg, and roll lightly in bread crumbs.
3. In a large saucepan or deep-fat fryer, heat vegetable oil over medium heat to 350° on a deep-fat thermometer. Add zucchini and eggplant in batches without crowding and cook, turning, until crisp and browned, 2 to 3 minutes. Drain on paper towels.
2. A few at a time, dredge vegetable sticks in flour, dip in egg, and roll lightly in bread crumbs.
3. In a large saucepan or deep-fat fryer, heat vegetable oil over medium heat to 350° on a deep-fat thermometer. Add zucchini and eggplant in batches without crowding and cook, turning, until crisp and browned, 2 to 3 minutes. Drain on paper towels.
Chef
