Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, pan-fried eggplant and zucchini panko fritters. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Working in batches, add vegetables to skillet, seasoning with salt and pepper just before placing in skillet. Great recipe for Pan-Fried Eggplant and Zucchini Panko Fritters. These panko fritters are great as appetizers for wine.
Pan-Fried Eggplant and Zucchini Panko Fritters is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Pan-Fried Eggplant and Zucchini Panko Fritters is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook pan-fried eggplant and zucchini panko fritters using 6 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Pan-Fried Eggplant and Zucchini Panko Fritters:
- Make ready 1 Eggplant (slim Japanese type)
- Take 1/2 Zucchini
- Prepare 1 Salt
- Prepare 1 dash Pepper
- Prepare 3 tbsp Panko
- Take 2 tbsp Extra virgin olive oil
And then every year I vow to be better next year. Pan-fried in olive oil, these Cheesy Zucchini Fritters are like eating a zucchini pancake! Eat them plain, like a burger in a bun, or dipped in your favorite sauce. Seasoning - Salt and pepper either measured or to taste.
Steps to make Pan-Fried Eggplant and Zucchini Panko Fritters:
- Slice the eggplant and zucchini into 1 cm rounds. Lay them on a baking tray and season with salt and pepper.
- Sprinkle with panko and extra virgin olive oil.
- I recommend the time- and energy-saving method of using the remaining space around your entrée dish to bake them.
- Once the panko browns to a crisp, they're done.
- [Recipe reference] I served them as a side to fresh salmon in sweet chili and mayonnaise sauce.
Flour - All purpose is all we need, we want the flour to stick to the moist surface of our zucchini rounds and ensure we develop a nice crispy outer. Transfer to paper towel-lined baking sheet. Season with additional salt and pepper. Over hot eggplant, squeeze lemon wedges, or top with marinara sauce or mozzarella if using, and serve. In another large ziplock bag, combine panko, parm, parsley and season with salt and pepper.
So that’s going to wrap this up with this special food pan-fried eggplant and zucchini panko fritters recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
