Breaded Eggplant and Zucchini Recipe
Try a simple and delicious breaded eggplant and zucchini recipe, a favorite vegetarian dish.
Servings: 4 servings
For the batter:
- 125 g flour
- 1/2 teaspoon salt
- 1 large egg yolk
- 200 ml beer
- 2 tablespoons Tabasco sauce
- 1 egg white
For the vegetables:
- 225 g zucchini cut into large strips
- 225 g eggplant cut into large strips
- Oil for frying
Mix together all the ingredients for the batter (except the egg white) until you get a homogeneous paste.
Leave aside for 2 hours.
Put the zucchini and eggplant strips in a strainer, salt and leave for 30 minute to drain the water.
Beat the egg white and add to the batter.
Strain the remaining water from the zucchini and eggplant with your hands and add them to the dough mix.
Heat the frying oil in a pan.
Get the vegetable strips out of the batter using a fork.
Fry them for 3-4 minutes, until they become crispy and golden.