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Breaded Eggplant and Zucchini Recipe

Try a simple and delicious breaded eggplant and zucchini recipe, a favorite vegetarian dish.
Total Time30 mins
Course: Appetizer, Side Dish
Cuisine: European, International, Mediterranean
Keyword: appetizer recipe,
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.
  • Serve hot.