Fried Eggplant Or Zucchini

Serving Size : 2
Ingredients

for prepare Fried Eggplant Or Zucchini

:

Amount	Measure	Ingredient - Preparation Method
seasoning mix fried eggplant or zucchini
1 1/8	teaspoons	salt
1/4	teaspoon	paprika
1/2	teaspoon	white pepper
1/4	teaspoon	onion powder
1/4	teaspoon	garlic powder
1/4	teaspoon	ground red pepper - (cayenne)
1/4	teaspoon	black pepper
1/4	teaspoon	dried thyme leaves
1/8	teaspoon	dried sweet basil leaves
ingredients fried eggplant or zucchini
1	cup	peeled and coarsely chopped - eggplant or
zucchini fried eggplant or zucchini
1/2	cup	all purpose flour
1/2	cup	dried bread crumbs - (very fin, e)
1/2	cup	milk
1		egg

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 desired) Source: Paul Prudhomme

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