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Ingredientes
- 1 1/8 tsp Salt
- 1/4 tsp Paprika
- 1/2 tsp White pepper
- 1/4 tsp Onion pwdr
- 1/4 tsp Garlic pwdr
- 1/4 tsp Grnd red pepper (cayenne)
- 1/4 tsp Black pepper
- 1/4 tsp Dry tyme leaves
- 1/8 tsp Dry sweet basil leaves
- 1 c. Peeled and coarsley minced eggplant or possibly zucchini
- 1/2 c. All purpose flour
- 1/2 c. Dry bread crumbs (very fin e)
- 1/2 c. Lowfat milk
- 1 x Egg Vegetable oil for frying Powdered sugar is optional
Direcciones
- Combine seasoning mix ingerdients is a small bowl, mixing thoroughly.
- Sprinkle the vegetables proportionately with about 1/2 tsp of the mix. Place the flour in a small bowl and the breadcrumbs in another. Add in 1 tsp of the seasoning mix to the flour and one tsp to the breadcrumbs, mixing each well. (Use any leftover mix to season other vegetables before cooking. In a seperate small bowl combine the lowfat milk and egg till well blended. Heat 1 inch oil in a 2 quart. saucepan or possibly deep fryer to 350 degrees. Just before frying, dredge the minced 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 lowfat milk mix, then quickly with the breadcrumbs, shaking off excess. Place the vegetables in warm oil till dark golden, about 2-3 min, making sure to seperate the vegetable pcs as you drop them into the oil. Adjust heat as necessary to keep at 350 degrees. Drain and serve immediately.
- Sprinle lightly with powdered sugar (If you like)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 2 servings | |
| Calories 283 | |
| Calories from Fat 41 | 14% |
| Total Fat 4.59g | 6% |
| Saturated Fat 1.46g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 1565mg | 65% |
| Potassium 234mg | 7% |
| Total Carbs 47.82g | 13% |
| Dietary Fiber 2.5g | 8% |
| Sugars 5.33g | 4% |
| Protein 11.9g | 19% |
