Wednesday, August 21, 2013

Crispy zucchini & eggplant medallions

This food is very loved Italy, and it's cooked quite often, especially in the South.
These veggie medallions are crisp outside and soft on the inside, simply delicious! ^^

They work perfectly as appetizer, as main course (secondo), as sides for your main dish or as a snack (for example for your picnic!). It's also a very handy recipe because you can easily use the vegetable leftovers you have in your fridge.

Ingredients (serves 3):
  • ½ eggplant
  • ½ zucchini
  • 2 eggs
  • breadcrumbs
  • vegetable oil (suitable for deep frying)
  • salt & pepper

Wash the veggies and slice them into about 1 cm thick rings. Prepare a plate or bowl filled with breadcrumbs.
Whip the eggs in another bowl using a fork or a whisk, add 3 pinches of salt and a bit of pepper, mixing.
Dip the rings first in the beaten egg shaking off any excess and then coat them with breadcrumbs, on both sides, gently patting the crumbs onto the rings.
Heat oil in a heavy-based frying pan over medium-high heat. When the oil is hot fry the medallions until they look nicely golden colored on both sides. Transfer the rings to a plate lined with paper towels to remove excess oil.
Serve as side dish for your meat or as they are.


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