Title: Fried Eggplant or Zucchini
Categories: Appetizer Cajun
Yield: 2 Servings
| SEASONING MIX |
| 1 1/8 | ts | Salt |
| 1/4 | ts | Paprika |
| 1/2 | ts | White pepper |
| 1/4 | ts | Onion powder |
| 1/4 | ts | Garlic powder |
| 1/4 | ts | Ground red pepper (cayenne) |
| 1/4 | ts | Black pepper |
| 1/4 | ts | Dried tyme leaves |
| 1/8 | ts | Dried sweet basil leaves |
| INGREDIENTS |
| 1 | c | Peeled and coarsley chopped eggplant or zucchini |
| 1/2 | c | All purpose flour |
| 1/2 | c | Dried bread crumbs (very fin e) |
| 1/2 | c | Milk |
| 1 | | Egg |
| | | Vegetable oil for frying |
| | | Powdered sugar is optional |
Combine seasoning mix ingerdients 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
seperate small bowl combine the milk and egg until well blended. Heat 1
inch oil in a 2 qt. saucepan or deep fryer to 350 degrees. 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 seperate the vegetable pieces as you drop them into the oil. Adjust
heat as necessary to keep at 350 degrees. Drain and serve immediately.
Sprinle lightly with powdered sugar (If desired) Source: Paul Prudhomme