These fried eggplant and zucchini sticks can be used as a delicious and tasty appetizer. Enjoy with a nice chilled bottle of white wine. Fried veggies are very popular here in Italy as summer appetizers.
1 medium eggplant, 1½ pounds
3 medium zucchini, about 1 pound
1½ cups flour
3 eggs
2 tablespoons water
3 cups dry bread crumbs
1 teaspoon salt
1/4 teaspoon cayenne pepper
2½ quarts vegetable oil for deep frying
Lemon wedges
Peel eggplant. Cut zucchini and eggplant into 4½-inch sticks. Spread flour on a plate or on a sheet of wax paper. In a shallow bowl, beat eggs and water until well blended. On another plate, combine bread crumbs, salt, and cayenne.
A few at a time, dredge vegetable sticks in flour, dip in egg, and roll lightly in bread crumbs.
In a large, deep-fat fryer or a large saucepan, heat vegetable oil over medium heat to 350 degrees on a deep-fat thermometer. Add zucchini and eggplant in batches without crowding and cook, turning, until crisp and browned, 2 to 3 minutes. Drain on paper towels. Serve with plenty of lemon wedges to squeeze over vegetables. Serves 6 to 10.
