Crispy Fried Eggplant and Zucchini

Directions

Ingredients :

2 cups panko bread crumbs

3 tablespoons tapioca starch

½ cup tapioca starch

2 large eggs

beaten

1 eggplant

cut into matchsticks

1 large zucchini

cut into matchsticks

vegetable oil for frying

½ teaspoon malt vinegar

or to taste

½ cup grated Parmesan cheese

salt to taste

1 cup ranch dressing

1 lemon

cut into wedges

Methods :

Pulse bread crumbs in a food processor into a fine powder. Pour into a bowl; stir in 3 tablespoons tapioca starch.

Place 1/2 cup tapioca starch and eggs in separate bowls.

Dust each piece of eggplant and zucchini with tapioca starch; dip into the eggs and coat with bread crumb mixture. Arrange dredged vegetables on a baking sheet.

Heat 1 1/2 inches oil in a saucepan to 350 degrees F (175 degrees C).

Fry vegetables in batches, turning occasionally, until golden and heated through, about 4 minutes. Drain on paper towels. Drizzle vinegar over vegetables. Sprinkle Parmesan cheese on top; season with salt. Serve with ranch dressing and lemon wedges.