Breaded fried vegetables are a delicious and satisfying treat, offering a crispy exterior and tender interior. This recipe provides a model for shallow-frying vegetables to achieve the perfect crunch. While frying vegetables without breading is an option, the breading creates a barrier that seals in moisture and creates a delightful texture. You can choose from a variety of toppings and dipping sauces to accompany the fried vegetables, making them a versatile dish for any occasion. By following a few simple steps, you can enjoy the irresistible goodness of breaded fried vegetables.
MAKES: 4 servings
TIME: 1 hour
INGREDIENTS:
- 4 or 5 small eggplant or 2 large eggplant (about 2 pounds), trimmed
- Salt
- 1 cup all-purpose flour for dredging
- 3 cups bread crumbs, preferably fresh, for dredging
- 3 eggs, beaten
- Freshly ground black pepper
- Extra virgin olive oil or neutral oil (grapeseed or corn) as needed
- Chopped fresh parsley leaves for garnish
- Lemon wedges for serving
INSTRUCTIONS:
- Cut the eggplant into 1/2-inch-thick slices. If using large eggplant, salt the slices and let them sit for a while. Preheat the oven to 200°F.
- Set up a breading station by arranging the flour, beaten eggs, and bread crumbs on separate plates or shallow bowls. Season the beaten eggs with salt and pepper. Prepare a baking sheet lined with wax or parchment paper.
- Rinse and dry the eggplant slices. Dredge each slice in the flour, then dip it in the beaten eggs, and finally coat it with bread crumbs. Stack the breaded eggplant slices on the prepared baking sheet, separating them with layers of wax paper. Place the stack in the refrigerator to chill for at least 10 minutes or up to 3 hours.
- Heat a large skillet over medium-high heat and add about 1/2 inch of oil. Once the oil is hot, carefully add a few breaded eggplant slices to the skillet, ensuring not to overcrowd the pan. Fry the slices in batches as necessary, adding more oil if needed. Use a spatula, tongs, or a slotted spoon to flip the slices once they turn golden brown. The total cooking time will be approximately 5 minutes. Remove each fried slice and drain it on paper towels.
- Transfer the drained batches of fried eggplant to an ovenproof platter and keep them warm in the oven while you fry the remaining slices.
- Serve the breaded fried eggplant immediately, garnished with chopped fresh parsley. Accompany the dish with lemon wedges for squeezing over the eggplant slices.
VARIATIONS:
- Sesame-Fried Eggplant: Use 2 cups bread crumbs and 1 cup sesame seeds for the final dredging. Replace 2 tablespoons of oil or butter with dark sesame oil. Serve with soy-based dipping sauce.
- Coconut-Fried Plantains: Substitute 4 or 5 yellow to yellow-black plantains for the eggplant. Use 1 1/2 cups bread crumbs and 1 1/2 cups shredded coconut for the final dredging.
- Grain-Fried Butternut Squash: Replace part or all of the bread crumbs with ground grains such as oats or barley. Use peeled, seeded, and sliced butternut squash instead of eggplant.
- Fried Onion Rings, Streamlined: Slice 2 large onions thinly and dredge them in flour only. Fry until golden brown.
- Breaded Fried Cauliflower: Use 1 pound cauliflower florets instead of eggplant. Parboil and shock the cauliflower before proceeding with the recipe.
Breaded fried vegetables are best enjoyed immediately after cooking. The breading creates a crispy exterior that complements the tender vegetables. Experiment with different breading options and variations to personalize the dish according to your preferences. Serve these delightful fried vegetables as an appetizer, side dish, or even as a main course accompanied by your favorite dipping sauces.
