Crispy Fried Eggplant And Zucchini Food

EGGPLANT CHIPS

Steps:

• Preheat your oven to 450 degrees F. Line 2 large rimmed baking sheets with nonstick foil and spray them with olive oil spray.
• Using a sharp knife, slice the eggplants very thinly, into 1/8-inch-thick slices.
• Arrange the eggplant slices in a single layer on the prepared baking sheets. Spray them with olive oil, then sprinkle with salt, black pepper, and garlic powder.
• Bake the chips in the preheated oven for 15 minutes.
• Remove from the oven, turn to the other side, spray with more oil, and bake until browned and crispy, 10-15 more minutes.*

CRISPY FRIED EGGPLANT (AUBERGINE)

Steps:

• Peel eggplant and slice into 1/4 inch slices.
• Add salt to egg and beat.
• Add cheese to breadcrumbs.
• Dip eggplant slices into cornstarch and shake off excess.
• Dip into egg.
• Press breadcrumb onto slices.
• Fry till golden.
• Salt to taste.

CRISPY FRIED EGGPLANT AND ZUCCHINI

Steps:

• Pulse bread crumbs in a food processor into a fine powder. Pour into a bowl; stir in 3 tablespoons tapioca starch.
• Place 1/2 cup tapioca starch and eggs in separate bowls.
• 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.
• Heat 1 1/2 inches oil in a saucepan to 350 degrees F (175 degrees C).
• 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 ZUCCHINI - COURGETTE FRITTERS RECIPE (GREEK KOLOKITHAKIA TIGANITA)

Steps:

• To prepare this Greek fried zucchini recipe start by washing the zucchini. Remove the stalks and ends and slice in thin slices, approx. 0.5 cm or lengthwise. (For this fried zucchini recipe the skin is not removed, so make sure to wash it thoroughly).
• Place the zucchini in a colander along with some salt and set aside for 1 hour to drain.
• Dredge the zucchini in the flour, place them on a large platter and leave in the fridge for 3-4 hours. At this point the moisture coming out from the zucchini will transform the flour into a batter. If you don't have the time, just coat them with flour and dip each one separately in a glass of water just before frying.
• Into a medium sized frying pan pour enough vegetable oil to deep fry the zucchini. Heat the oil to medium high heat until it begins to bubble. Test if the oil is hot enough by dipping one of the zucchini rings in; if it sizzles the oil is ready. For crispy fried zucchini it is best to fry in batches for about 2 minutes, flipping them sides, until nicely coloured.
• Remove the fried zucchini using a slotted spoon and place on some paper towel to dry for 1-2 minutes. Have a taste and season. Serve while still hot with tzatziki sauce.
• To prepare this batter fried zucchini recipe, start by preparing the batter for the fried zucchini. Pour the beer in a large bowl and add the flour (sifted) a little bit at a time whilst whisking, being careful not to get lumpy. The batter for coating the fried zucchini should be more liquid (not firm), so if it's getting too firm, use less flour than this recipe calls for. Season with salt and pepper, cover the batter with some plastic wrap and place in the fridge for 30 minutes.
• In the meantime wash the zucchini, remove the stalks and ends and slice in thin slices, approx. 0.5 cm or lengthwise.
• Place the zucchini in a colander along with some salt and set aside for 15-20 minutes to drain. Pat them dry with some kitchen paper.
• Dip the zucchini one at a time in the batter and fry on both sides until nicely coloured. Remove the fried zucchini using a slotted spoon and place on some paper towel to dry for 1-2 minutes.
• Enjoy this delicious batter fried zucchini while still hot with a last minute squeeze of a lemon!

FRIED EGGPLANT

Steps:

• Peel 2 small eggplants and cut into 1/4-inch-thick rounds. Put 1 cup flour in a shallow bowl, beat 4 eggs in another bowl and put 1 cup breadcrumbs in another. Coat the eggplant in flour, then egg (let any excess drip off), then breadcrumbs. Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden brown, 2 to 3 minutes per side (add more oil if necessary). Drain on a rack and sprinkle with salt.

PASTA WITH EGGPLANT AND ZUCCHINI

Steps:

• Heat 1 tablespoon of the olive oil in a saucepan and add the garlic. Cook and stir without browning. Add the tomatoes, parsley, oregano, pepper flakes, salt and pepper. Stir to blend, bring to a boil and simmer for 15 minutes.
• Meanwhile cut off the ends of the eggplant and peel. Cut it into 1-inch cubes.
• Cut the ends off the zucchini and slice into 1-inch thick slices.
• Heat the remaining olive oil in a large skillet. When the oil is very hot, add the eggplant, zucchini, salt and pepper. Cook, tossing, until nicely browned and tender. Add to the tomato sauce. Mix well and cook for 15 minutes.
• Drop the pasta into salted boiling water and cook to the desired degree of doneness. Drain and reserve 1/2 cup of the cooking liquid.
• Return the pasta to the pot, add the reserved cooking liquid, the vegetable and sauce mixture, basil and Parmesan cheese. Toss and serve hot.

FRIED ZUCCHINI AND EGGPLANT SLICES

Steps:

• Rinse eggplant, cut into slices and sprinkle each slice with plenty of salt. Let rest 15 minutes, then rinse under cold water and pat dry with paper towel. Heat 5-6 tablespoons of olive oil in a pan over medium heat and fry eggplant for 2-3 minutes on both sides until golden brown. If needed, add more oil to the pan. Watch eggplant carefully while frying to ensure equal cooking on both sides. Remove eggplant from pan and place on absorbent paper towel. Season with salt and pepper.
• Rinse zucchini, cut lengthwise into slices and cut in half crosswise. In a second pan heat 3-4 tablespoons oil and fry zucchini over low heat on both sides until golden brown, turning frequently so they do not become too dark on one side. Season with salt and pepper.
• To serve, arrange zucchini and eggplant on a plate and season with pepper and thyme. Serve warm or cold as desired.

PAN-FRIED EGGPLANT AND ZUCCHINI

Steps:

• Line 2 rimmed baking sheets with paper towels. Heat half of oil in a 12-inch skillet over medium-high heat. Working in batches, add vegetables to skillet, seasoning with salt and pepper just before placing in skillet. Add more oil as needed. Cook vegetables until browned on both sides, approximately 3 to 4 minutes per side. Place on prepared baking sheets to drain. Add capers to remaining oil; fry until capers open and have crisped up, approximately 1 minute. Drain on paper towels. To serve, arrange eggplant and zucchini on a platter. Sprinkle with capers. Garnish with julienned fresh basil, balsamic glaze, and sea salt, if desired.

CRISP FRIED EGGPLANT

Steps:

• Put the cornstarch, the egg beaten with 1/2 teaspoon of the salt, and the bread crumbs in separate small dishes. Dredge each eggplant slice in the cornstarch, coating it thoroughly and shaking off the excess, coat it with the egg mixture, and dredge it in the bread crumbs, pressing on the crumbs to make them adhere. Transfer the eggplant as it is coated to paper towels and let it dry slightly. In a deep heavy skillet fry the eggplant slices in batches in 1/2 inch of 375°F. oil for 1 minute on each side, or until they are golden brown, and transfer them with tongs to paper towels to drain. Sprinkle the eggplant lightly with the additional salt and serve it with the lemon wedges.

BEST CRISPY FRIED EGGPLANT RECIPE

Steps:

• 1. Slice eggplant into 1 cm (0.4-inch) slices. Place them in a bowl and sprinkle them with salt. allow them to sit for 30 minutes to render some of their liquid and bitterness. 2. After 30 minutes wash eggplant slices from salt and pat dry with a kitchen towel. 3. In a large bowl/plate place breadcrumbs and sesame seeds. In another bowl beat 2 eggs with pinch salt and pepper. 4. Heal oil in large skillet over high heat. 5. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towel.

CRISPY FRIED ZUCCHINI

Steps:

• Trim ends off zucchini and slice into ½" slices.
• Beat eggs with salt and pepper to taste. Combine parmesan cheese, bread crumbs and salt & pepper to taste in a separate dish.
• Pour oil into a pan to ½" deep and heat over medium heat.
• Dredge zucchini in flour, dip in eggs and finally dip in bread crumbs. Repeat with remaining slices.
• Add zucchini to the pan, a few at a time (don't crowd) cooking 2-3 minutes per side.
• Drain on paper towels. Season with salt if desired.

OVEN FRIED EGGPLANT OR AND ZUCCHINI PARMESAN

Steps:

• SAUCE: Coat bottom of a large pot with olive oil.
• Add onions, celery, and garlic and saute until tender about 5 minutes.
• Stir in canned tomatoes, paste, spices and wine. (optional)Taste of sauce is bitter you can add 1 teaspoon sugar.
• Bring to boil; reduce heat and simmer for 1 hour.
• Stir and stir and stir.
• EGGPLANT: In a gallon size zip-lock bag place flour, salt and pepper seal give a shake then add eggplant to coat.
• Mix eggs and buttermilk in bowl.
• Dip slices of dusted eggplant into egg mixture.
• In the same bag with the left over flour add seasoned breadcrumbs to it.
• Then dip eggplant into bag of seasoned breadcrumbs to coat them.
• Place breaded eggplant onto oil sprayed cookie sheets and bake in 400 degree oven for 10 minutes on each side.
• Cheese mixture: mix all together.
• Assemble casserole: Place some sauce on bottom of pan, follow with eggplant, then cheese, then sauce layering till all is used.
• Top with extra grated cheese.
• Bake in oven at 325 degrees for 30 minutes.
• Serve with crisp Italian Bread and green salad.

FRIED ZUCCHINI

Steps:

• Place the Italian breadcrumbs, panko breadcrumbs, parmesan cheese, salt and pepper in a shallow bowl. Stir to combine.
• Place the eggs in a second bowl.
• Dip the zucchini sticks in the egg, then roll in the breadcrumb mixture until completely coated.
• Heat 2 inches of oil in a deep pan to 350 degrees F.
• Fry 6-8 pieces of zucchini at a time for 2-3 minutes or until golden brown. Repeat with remaining zucchini.
• Place the cooked zucchini on paper towels to drain.
• Sprinkle with parsley, then serve immediately with marinara sauce on the side.

CRISPY FRIED ZUCCHINI

Steps:

• Heat the oil: In a large skillet.
• Combine the dry ingredients: Mix the breadcrumbs together with the salt and pepper. Add the flour to a large shallow plate and beat the eggs in another shallow plate.
• Prep the zucchini: Dredge the zucchini rounds through the flour first, dip into eggs, and finally dredge into the breadcrumb mixture, pressing to coat.
• Finish the dish: Fry the zucchini rounds until golden brown on both sides. Repeat until all the zucchini slices are breaded and fried.

SIMPLE ITALIAN FRIED EGGPLANT

Steps:

• Wash and dry eggplant. Cut of the stems at both ends. Using a sharp, serrated knife, or a Mandoline cut the eggplant into 1/4 inch round pieces leaving the skin on.
• Lie the eggplant slices onto a large platter slightly overlapping. Sprinkle salt onto eggplant. Layer if needed but, salt each layer. When done, let eggplant rest for 15 so the brown, bitter juice can "sweat out."
• Meanwhile, heat the oil on med/high heat in a large frying pan and make the dredging station: Put flour onto a paper plate (easier clean up) and the beaten eggs into a shallow bowl. Line a platter with two paper towels for draining the fried eggplant.
• When eggplant slices are done sweating out the bitter, brown juice, dip them in this order: first in the flour and then dunk them in the eggs until fully coated with egg on both sides and then in the frying pan. Repeat these steps. The next step talks more about frying.
• Fry eggplant slices in med/high heat 365 degrees if using an oil thermometer, for about 3 minutes per side or until golden brown. Thicker slices will need to cook a bit longer. Drain the fried eggplant slices on the paper towel-lined platter.