Fried Eggplant, Zucchini, or
Merliton
Makes 1 to 2 side-dish servings
1 cup peeled and diced raw eggplant or zucchini, or 1 cup peeled and diced
cooked mirliton
1 tablespoon Chef Paul Prudhomme's Vegetable Magic®, in all
˝ cup all-purpose flour
˝ cup very fine dry bread crumbs
˝ cup milk
1 egg
Vegetable oil for deep-frying
Powdered sugar, optional
Sprinkle the vegetables evenly with 1 teaspoon of Vegetable Magic,
toss gently to distribute, and set aside.
In separate bowls, add 1 teaspoon of Vegetable Magic to the flour,
and 1 teaspoon to the bread crumbs, and mix each well. In a third small bowl,
whisk the milk and egg until well blended.
Pour enough oil to measure 1 inch deep in a 2-quart saucepan, deep-fryer,
or large electric skillet and heat it to 350°. When the oil is hot, dredge
the vegetables in the seasoned flour and shake off the excess. Work quickly
so the flour doesn't pick up too much moisture from the vegetables; it's
best to use your hands for this, but a slotted spoon will work too. Then
coat the vegetables and the egg/milk mixture and quickly dredge in the bread
crumbs, shaking off the excess.
Separate the vegetables as you drop them into the hot oil, and cook them
until dark golden brown, about 2 to 3 minutes. (If you're not using an
electric appliance, adjust the heat as necessary to keep the oil's temperature
about 350°.) Drain on paper towels, sprinkle lightly with powdered sugar,
if desired. Serve immediately.
Copyright © 1994 by Chef Paul Prudhomme
All Rights Reserved
PO Box 23342, New Orleans, Louisiana 70183-0342
Phone (504) 731-3590 ~ Fax (504) 731-3576 or email to: info@chefpaul.com
|
