Crispy Fried Eggplant And Zucchini Recipes

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PAN-FRIED EGGPLANT AND ZUCCHINI



Pan-Fried Eggplant and Zucchini image

Number Of Ingredients 7

1 cup extra-virgin olive oil, divided
3 medium eggplants, sliced 1/2 inch thick
3 zucchini, sliced 1/2 inch thick
1 tablespoon kosher salt
1 1/2 teaspoons ground black pepper
1/4 cup nonpareil capers, drained
Garnish: julienned fresh basil, balsamic glaze, sea salt

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



Crisp Fried Eggplant image

An easy Crisp Fried Eggplant that can be prepared in 45 minutes or less.

Categories     Appetizer     Side     Fry     Quick & Easy     Eggplant     Gourmet     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2 as a side dish or first course

Number Of Ingredients 8

1/3 cup cornstarch
1 large egg
1/2 teaspoon coarse salt plus additional for sprinkling the eggplant
N/A coarse salt
1 cup fresh bread crumbs
1 small eggplant (about 1/4 pound), cut crosswise into 1/4-inch-thick slices
vegetable oil for deep-frying
lemon wedges if desired

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.

CRISPY FRIED EGGPLANT (AUBERGINE)



Crispy Fried Eggplant (Aubergine) image

Make and share this Crispy Fried Eggplant (Aubergine) recipe from Food.com.

Provided by evelync

Categories     Vegetable

Time 14m

Yield 6 serving(s)

Number Of Ingredients 7

1 eggplant
2 eggs
1/2 teaspoon salt
fresh breadcrumb
1 tablespoon parmesan cheese
1/2 cup cornstarch
oil

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.

ALBANIAN FRIED EGGPLANT AND ZUCCHINI



Albanian Fried Eggplant and Zucchini image

A lovely appetizer for any occasion.

Provided by International Cuisine

Categories     Appetiizer

Time 20m

Number Of Ingredients 10

1 large eggplant or two medium (peeled and sliced lengthwise or in circles)
2 zucchini (sliced lengthwise or in circles)
½ cucumber (peeled and chopped finely)
½ cup yogurt (Greek style)
2 tablespoon salt- for sprinkling the eggplant and zucchini
4 cloves garlic (minced)
salt to taste
½ cup Flour
6-8 tablespoons Water
olive oil for frying

Steps:

  • Generously salt the eggplant and zucchini, let sit for about 1 hour and let drain in a colander.
  • Meanwhile, mix together the yogurt, finely chopped cucumber, garlic and salt to taste, Refrigerate until ready to serve.
  • Rinse off the salt and squeeze the eggplant of any excess liquid
  • Pat dry
  • In a bowl mix together about ½ cup of flour and 6-8 tablespoons of water, you want a smooth consistency, add additional water as necessary.
  • Heat olive oil in a frying pan with just enough oil to coat the bottom, to medium high.
  • Pass the zucchini and eggplant through the flour mixture on both sides and place in the hot oil.
  • Fry on both sides until golden brown.
  • Remove with a slotted spoon and place on a paper towel to remove any excess oil.
  • Serve warm with prepared cucumber sauce.

Nutrition Facts : Calories 130 kcal, Carbohydrate 25 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 3515 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving

CRISPY FRIED EGGPLANT AND ZUCCHINI



Crispy Fried Eggplant and Zucchini image

My lifelong search for a good and crispy deep-fried eggplant recipe has been solved...with the addition of a secret ingredient: tapioca flour! These are so yummy and a great base to be tweaked into any flavor profile you wish. Interesting mix-ins could be sesame seeds with an Asian dipping sauce or cumin and cayenne and a salsa dip.

Provided by mkecupcakequeen

Categories     Zucchini Appetizers

Time 19m

Yield 8

Number Of Ingredients 12

2 cups panko bread crumbs
3 tablespoons tapioca starch
½ cup tapioca starch
2 large eggs, beaten
1 eggplant, cut into matchsticks
1 large zucchini, cut into matchsticks
vegetable oil for frying
½ teaspoon malt vinegar, or to taste
½ cup grated Parmesan cheese
salt to taste
1 cup ranch dressing
1 lemon, cut into wedges

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.

Nutrition Facts : Calories 345.4 calories, Carbohydrate 36.9 g, Cholesterol 59 mg, Fat 22.1 g, Fiber 3.5 g, Protein 8.1 g, SaturatedFat 4.3 g, Sodium 538.8 mg, Sugar 3.6 g

OVEN FRIED EGGPLANT OR AND ZUCCHINI PARMESAN



Oven Fried Eggplant or and Zucchini Parmesan image

I'm posting this recipe for eggplant and or zucchini. No need to peel the zucchini. I've also done both in one recipe. You can also just oven bake the eggplant and dip into sauce for appetizers. My husband and I just love it! Especially when the eggplant and zucchini is home grown! No buttermilk no problem just place 1 teaspoon lemon juice or vinegar in a 1 cup glass then top with milk let sit while gathering the rest of the ingredients.

Provided by Rita1652

Categories     One Dish Meal

Time 1h

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 24

olive oil
1 onion, diced
1 stalk celery, sliced finely
3 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
3 tablespoons tomato paste
1 teaspoon oregano
1 teaspoon marjoram
1 teaspoon parsley
3 leaves fresh basil
salt and pepper
1/4 cup dry red wine
1 large eggplant, peeled and sliced 1/4 slices
flour, for dusting
3 eggs, lightly beaten
1/4 cup milk (buttermilk)
2 cups breadcrumbs, seasoned with spices
salt and pepper
1 pint ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated romano cheese or 1/2 cup parmesan cheese
1 egg
1 teaspoon parsley
extra grated cheese

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.

Nutrition Facts : Calories 513, Fat 22.8, SaturatedFat 12.3, Cholesterol 189.4, Sodium 833.9, Carbohydrate 49, Fiber 8.1, Sugar 6.9, Protein 28.8

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