Fried Eggplant or Zucchini
Submitted by patriciaavant
Cajun-spiced fried eggplant or zucchini gets a triple coating of seasoned flour, egg wash, and breadcrumbs before hitting hot oil. Cayenne heat with a surprising powdered sugar dusting at the end.
YIELD
2 servingsPREP
20 minCOOK
10 minREADY
30 minFried eggplant or zucchini done Cajun-style starts with a smoky seasoning blend of paprika, white pepper, garlic, onion, cayenne, thyme, and basil. That mix gets sprinkled three times: on the vegetables themselves, into the dredging flour, and into the breadcrumbs. Layered seasoning is what separates restaurant fried vegetables from sad bar food.
The breading is a standard three-step bath, flour then milk-egg then crumbs, but you have to move fast. Wet vegetables stuck in flour too long turn pasty, and the coating slides off in the fryer. Use your hands, not a spoon, and shake the excess hard between stations.
Oil temperature is everything. Hold steady at 350°F (180°C) and the breading sets before the eggplant inside collapses to mush. Drop the heat and you get greasy logs.
Chef Tips
- Salt the eggplant cubes 15 minutes ahead and blot dry to draw out bitterness
- Drop pieces one at a time into the oil so they don’t fuse together
- A wire rack beats paper towels for draining, the bottoms stay crisp
- The powdered sugar dusting at the end sounds wild but balances the cayenne beautifully
- Serve immediately, fried eggplant loses its crunch within minutes
Variations
- Sub buttermilk for the milk and egg for a tangier, thicker coating
- Add grated parmesan to the breadcrumbs for a nuttier, browner crust
- Skip the powdered sugar and pair with remoulade for a Cajun appetizer plate
Ingredients
Directions
Combine seasoning mix ingredients is a small bowl, mixing thoroughly.
Sprinkle the vegetables evenly with about ½ teaspoon of the mix.
Place the flour in a small bowl and the breadcrumbs in another.
Add 1 teaspoon of the seasoning mix to the flour and one teaspoon to the breadcrumbs, mixing each well.
(Use any leftover mix to season other vegetables before cooking.)
In a seperate small bowl combine the milk and egg until well blended.
Heat 1 inch oil in a 2 quart saucepan or deep fryer to 350℉ (180℃).
Just before frying, dredge the chopped vegetables in the seasoned flour, shaking off excess.
Work quickly so flour doesn’t get too moist; it’s best to use your hands for this, but a slotted spoon will do.
Then coat well with the milk mixture, then quickly with the breadcrumbs, shaking off excess.
Place the vegetables in hot oil until dark golden brown, about 2 to 3 minutes, making sure to seperate the vegetable pieces as you drop them into the oil.
Adjust heat as necessary to keep at 350℉ (180℃).
Drain and serve immediately.
Sprinkle lightly with powdered sugar.
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