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Name: Fried Eggplant or Zucchini
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Cajun
Ingredients: 1/4 ts Onion powder; 1/4 ts Dried tyme leaves; 1/4 ts Black pepper; 1 c Peeled and coarsley chopped; Powdered sugar is optional; 1/4 ts Paprika; 1/8 ts Dried sweet basil leaves; 1/2 c milk; 1/2 ts White pepper; 1/2 c All purpose flour; 1 Egg; 1/4 ts Ground red pepper (cayenne); 1 1/8 ts Salt; Vegetable oil for frying; 1/4 ts Garlic powder; 1/2 c Dried bread crumbs (very fin

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INGREDIENTS

1/4 ts Onion powder
1/4 ts Dried tyme leaves
1/4 ts Black pepper
1 c Peeled and coarsley chopped
Powdered sugar is optional
1/4 ts Paprika
1/8 ts Dried sweet basil leaves
1/2 c milk
1/2 ts White pepper
1/2 c All purpose flour
1 Egg
1/4 ts Ground red pepper (cayenne)
1 1/8 ts Salt
Vegetable oil for frying
SEASONING MIX
1/4 ts Garlic powder
INGREDIENTS
1/2 c Dried bread crumbs (very fin

Servings

INSTRUCTIONS

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 doesnt get too moist; its 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

NOTES

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Fried Eggplant or Zucchini

1/4 ts Onion powder
1/4 ts Dried tyme leaves
1/4 ts Black pepper
1 c Peeled and coarsley chopped
 Powdered sugar is optional
1/4 ts Paprika
1/8 ts Dried sweet basil leaves
1/2 c milk
1/2 ts White pepper
1/2 c All purpose flour
1 Egg
1/4 ts Ground red pepper (cayenne)
1 1/8 ts Salt
 Vegetable oil for frying
 SEASONING MIX
1/4 ts Garlic powder
 INGREDIENTS
1/2 c Dried bread crumbs (very fin

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 doesnt get too moist; its 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

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Nutrition

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Serving Size: 1 Serving (86g)
Recipe Makes: 2 Servings

Calories: 252
Calories from Fat: 112 (44%)

Amt Per Serving		% DV

	Total Fat 12.4g	17 %
	Saturated Fat 1.7g	9 %
	Monounsaturated Fat 6.9g
	Polyunsanturated Fat 3.2g
Cholesterol 107mg		33 %
Sodium 44.1mg		2 %
Potassium 167.6mg		4 %
Total Carbohydrate 28.1g		8 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 25.8g
Protein 7.5g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 252

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