Crispy Fried Eggplant and Zucchini
My lifelong search for a good and crispy deep-fried eggplant recipe has been solved...with the addition of a secret ingredient: tapioca flour! These are so yummy and a great base to be tweaked into any flavor profile you wish. Interesting mix-ins could be sesame seeds with an Asian dipping sauce or cumin and cayenne and a salsa dip.
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Recipe Summary
Ingredients
8
Original recipe yields 8 servings
Directions
Cook's Notes:
Cut eggplant into discs if preferred.
Asiago cheese can be substituted for the Parmesan cheese.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
Per Serving:
345 calories; protein 8.1g; carbohydrates 36.9g; fat 22.1g; cholesterol 59mg; sodium 538.8mg.
Full Nutrition