Eggplants and zucchinis have taken over our CSA. A few months ago, James and I had an atrocious eggplant experience, resulting in ice cream for dinner (which isnt’ so bad). Since then, I’ve been determined to reinstate my love of eggplant. It started with a ratatouille like dish. Eggplant chopped up small. We move into grilling eggplant with garlic salt. And last night, we prepare eggplant in a way anyone would eat – fried.
But we also received so many zucchinis we decided to fry those as well.
(Note: this is the box with half removed… there are a lot of vegetables in my fridge right now)
To start, chop one medium to large egg plant and one large zucchini into 1/2” x 1/2” x 3” slices. Place in a bowl and cover with ice and water. Put a plate on top to keep submerged and let soak for about 1 1/2 to 2 hours.
Combine in a shallow bowl or pie plate –
- 1/2 cup flour
- 1/2 cup bread crumbs
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp fresh ground pepper
Meanwhile, heat about 1/2” vegetable oil in a large sauce pan until it hits 325F. This happens a lot faster than you probably suspect it will. So be prepared to move! From your bowl of icy water, remove a few eggplant and zucchini spears and place into the flour mixture. Toss to coat.
Place veggies into hot oil. After two minutes, using tongs, flip them over to cook on the other side.
Remove and place on paper towels to drain. Enjoy!