Our harvest baskets for the last several weeks have featured a lot of eggplant, both the traditional large globe type and small striped Asian varieties. So I thought I’d put an extra recipe up here to help you get the most out of them.

My favorite way to enjoy eggplant is sliced, battered, fried and served with a delicious remoulade sauce. The recipe works equally well for zucchini and green tomatoes. I usually have a bag of fried veggies in the fridge that I can pop in the toaster oven and enjoy for lunch or a snack.

 

Fried veggies

~Ingredients

2 eggs, beaten

2 T milk

1 c flour

1 c cornstarch

Salt & pepper

Peanut oil, for frying

 

~Directions

Slice the veggies of your choice (eggplant, zucchini, green tomatoes, or some of each) into 1/2” rounds. Mix the flour and cornstarch and sprinkle it with salt and pepper. In a small bowl, whisk the eggs with the milk.

Coat the sliced vegetables with the egg mixture, then the flour and cornstarch mixture, then back into the egg, and back to the flour.

In a large skillet heat the peanut oil until just shimmering. Place the slices in the hot oil and fry until lightly browned. Flip the vegetable slices and cook the other side until browned.

Place the cooked slices in a single layer on a plate or baking dish covered with paper towels.

 

This is my all time favorite remoulade recipe to serve with fried veggies: http://www.foodnetwork.com/recipes/emeril-lagasse/remoulade-sauce-recipe2/index.html

 

Enjoy!

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