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.

Step: 1

Pulse bread crumbs in a food processor into a fine powder. Pour into a bowl; stir in 3 tablespoons tapioca starch.

Step: 2

Place 1/2 cup tapioca starch and eggs in separate bowls.

Step: 3

Dust each piece of eggplant and zucchini with tapioca starch; dip into the eggs and coat with bread crumb mixture. Arrange dredged vegetables on a baking sheet.

Step: 4

Heat 1 1/2 inches oil in a saucepan to 350 degrees F (175 degrees C).

Step: 5

Fry vegetables in batches, turning occasionally, until golden and heated through, about 4 minutes. Drain on paper towels. Drizzle vinegar over vegetables. Sprinkle Parmesan cheese on top; season with salt. Serve with ranch dressing and lemon wedges.

Per Serving: 345 calories; protein 8.1g; carbohydrates 36.9g; fat 22.1g; cholesterol 59mg; sodium 538.8mg.

Great taste and easy , these appetizers work for any crowd or gathering . When throwing a Friendly gathering , large or small , you can’t forget the delicious snacks . We’ve collect with others of our best snacks recipes that are sure to impress your guests. From lips to spreads and all over in between, you’re must to find the perfect snacks for any occasion .

For your great party, make sure to make the Cranberry Meatballs . If you’re cracked for time, the speedy Classic Cheese Tray is your easy to do .