Fried Eggplant Or Zucchini

Course : Cajun
Serves: 1
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2 tablespoons powdered sugar is optional
2 cups vegetable oil for frying
1 large egg
1/2 cup milk
1/2 cup dried bread crumbs -- (very fine)
1/2 cup all purpose flour
1 cup peeled and coarsely chopped eggplant or zucchini
1/8 teaspoon dried sweet basil leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper -- (cayenne)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon white pepper
1/4 teaspoon paprika
1 1/8 teaspoons salt
---seasoning mix---

Preparation / Directions:

Combine seasoning mix ingredients is a small bowl, mixing thoroughly. Sprinkle the vegetables evenly with about 1/2 tsp. of the mix. Place the flour in a small bowl and the breadcrumbs in another. Add 1 tsp. of the seasoning mix to the flour and one tsp. to the breadcrumbs, mixing each well. (Use any leftover mix to season other vegetables before cooking. In a separate small bowl combine the milk and egg until well blended. Heat 1 inch oil in a 2 qt. saucepan or deep fryer to 350F Just before frying, dredge the chopped vegetables in the seasoned flour, shaking off excess. Work quickly so flour doesn't get too moist; it's best to use your hands for this, but a slotted spoon will do. Then coat well with the milk mixture, then quickly with the breadcrumbs, shaking off excess. Place the vegetables in hot oil until dark golden brown, about 2-3 minutes, making sure to separate the vegetable pieces as you drop them into the oil. Adjust heat as necessary to keep at 350F Drain and serve immediately. Sprinkle lightly with powdered sugar (If desire

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