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
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)
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).