Budget Menu & Dirt Cheap Recipes Cooking for Two Zesty Deep-Fried Eggplant Strips

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      Zesty Deep-Fried Eggplant Strips
      1 eggplant
      2 tsp salt, divided
      1 cup flour
      1 tsp baking powder
      2 tsp Italian seasoning
      1 tsp onion powder
      dash ground cayenne pepper
      1/4 tsp garlic powder
      2 eggs, beaten
      2/3 cup milk
      1 tbs vegetable oil
      vegetable oil for frying
      Peel the eggplant. Cut in strips about 1/2-in wide and 3 in in length. Place the eggplant strips in a large bowl, cover with water and sprinkle with 1 tsp salt. Place a small plate or saucer over the eggplant to hold it under the water. Let stand for 30 min to 1 hr. Drain and pat dry with paper towels.
      Combine flour, salt, baking powder, Italian seasoning, onion powder, cayenne, and garlic powder in a mixing bowl.
      Add beaten eggs, milk, and 1 tbs vegetable oil. Beat with a whisk until smooth.
      Heat oil over medium heat until hot. If deep-frying, heat to about 365°.
      Line a large bowl with paper towels.
      Dip the dry eggplant strips in the batter. Let excess batter drip off. Fry the eggplant strips in batches in hot oil until fried eggplant is golden brown.
      With a slotted metal spoon, transfer the fried eggplant to the paper towel-lined bowl and shake gently so the paper towels can absorb excess oil from all sides. Sprinkle the hot eggplant strips with grated Parmesan cheese.
      Repeat with the remaining eggplant strips and batter.
      Serve eggplant strips with marinara sauce, spaghetti sauce, or pizza sauce. Serves 2
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Budget Menu & Dirt Cheap Recipes Cooking for Two Zesty Deep-Fried Eggplant Strips