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Eggplant and Zucchini Chips

Eggplant-Zucchini-Chips- Sometimes your garden (or your CSA box) can be almost too abundant and you’re just not sure what to do with some of those delicious veggies. I encountered such a dilemma with a recent CSA box containing Japanese eggplant. I found a multitude of delicious-looking recipes that, for whatever reason, I just never got around to making. So, when faced with the untimely demise of said veggie, I had to think fast. That’s when I remembered this Fried Mac & Cheese recipe inspired by Paula Deen. Yes, I know, we shouldn’t have necessarily have fatty fried things every day, but I’m pretty good about proper nutrition and sometimes you just have to splurge. Plus, the batter doesn’t have that greasy, heavy taste that some seem to have, but is instead remarkably light. I decided I could have the same delicious coating in a somewhat healthier capacity by frying up that Japanese eggplant (and a zucchini that also had gotten bumped to the back of the crisper).  This works great as an appetizer or side dish or it can be topped with mozzarella and marinara and baked for an easy Eggplant & Zucchini Parmesan.

Eggplant and Zucchini Chips

Author/Source:

Kristi @ onceamonthmeals.com

Ingredients:

  • 1 small Japanese eggplant
  • 1 small zucchini
  • 1 tablespoon House seasoning (or kosher salt and spices of choice)
  • 1/2 cup flour
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • oil, for frying
  • marinara or ranch dressing for dipping

Directions:

Slice zucchini and eggplant at a slight angle in 1/4-inch circle slices. Place slices in a colander or vegetable strainer. Sprinkle with kosher salt and spices. Toss to coat. Allow the veggies to sit in the colander for about 10 minutes (this will draw a bit of the moisture out of the vegetables). Meanwhile, heat deep fryer or deep pan for frying. When veggies are ready, coat slices first in flour, then egg and finally breadcrumbs. Drop several slices in the deep fryer or pan (batches will depend on fryer/pan size) for about a minute, or until golden-brown. Repeat with as many batches as necessary and serve with marinara sauce or ranch dressing for dipping.

Freezing Directions:

Once veggies have been fried, flash freeze on a cookie sheet. Divide among freezer bags and freeze. For serving, bake on a sprayed cookie sheet at 350 for 15-20 minutes (thawed) or 30-35 minutes (frozen), flipping halfway through. Serve with marinara or ranch dressing as an appetizer or side. Or top with mozzarella and marinara and serve over pasta as a meal.

Servings: 4

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2 Responses to “Eggplant and Zucchini Chips”

  1. Brianna says:

    If we wanted these baked instead of fried, how would you recommend doing so?

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