The original recipe was for fried zucchini & mozzarella, with marinara sauce for dipping. Although I love fried mozzarella, I was asked to bring a vegetable dish to Easter dinner, and -- knowing that mac and cheese was also on the menu -- I opted to skip the mozzarella and include zucchini, mushrooms, baby corn, asparagus and broccoli instead. In addition to the marinara sauce, I still had some sweet & spicy Asian sauce from another recipe that was a sapid alternative, but they were also delicious just plain and seemed to be a hit with kids and adults alike.
Ingredients: (10-12 servings)
1 C flour
4 eggs
1½ C bread crumbs
4 Tbls finely chopped parsley
½ tsp each, salt and pepper
oil, for frying (1-2 cups)
zucchini, broccoli, baby corn, mushrooms...(some vegetables will obviously work better than others)
Directions:
Beat the eggs in a bowl with ½ cup water. In another bowl, combine bread crumbs, parsley, salt and pepper. Slice zucchini into sticks; slice mushrooms, broccoli into bite sized portions. Dredge vegetables in flour (tapping off excess), then dip in egg, then in bread crumbs. In a large skillet, heat ½" oil over medium-high heat to 350°. Working in batches, fry vegetables until golden, turning once (about 2-3 minutes). Transfer to paper towel lined plate to drain any excess oil, then to serving platter. Season with salt. Serve with marinara or your choice of dipping sauce(s).
Monday, April 1, 2013
Breaded & Fried Vegetables
Labels:
appetizer/hors d'œuvres,
corn,
mushroom,
squash/zucchini,
vegetables
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