Pan-Fried Summer Jersey Vegetables

Pan-Fried Summer Jersey Vegetables
Pan-Fried Summer Jersey Vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    ounces fresh mozzarella cut 8 pieces

  • 8

    squash blossoms (with squash attached if possible)

  • 1

    eggplant cut 8 (1/4") slices

  • 1

    yellow squash cut 8 (1/2") slices

  • 1

    medium green tomato cut 4 (1/4") slices

  • 1

    medium yellow tomato cut 4 (1/2") slices

  • Flour for dredging

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 4

    eggs whisked with

  • 1

    tablespoon milk for egg wash

  • Fresh bread crumbs for dredging (brioche preferred)

  • Olive oil for pan frying

  • HERB OIL:

  • 2

    tablespoons chiffonaded basil

  • 1

    tablespoon chiffonaded mint

  • 1

    tablespoon chopped parsley

  • 6

    tablespoons extra-virgin olive oil

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

Clean blossoms by removing the staemen, and fill with the mozzarella pieces, seal by pressing the top together. Bread the vegetables by dipping in flour, seasoned with salt and pepper, then the eggwash, and finally the bread crumbs. Heat 1/4-inch oil in a large saute pan until very hot but not smoking, and pan fry the vegetables until golden, about 2 to 3 minutes on each side. Drain on paper towels and season with salt. Repeat until all vegetables are done. Serve with herb oil. Herb oil: Combine all ingredients, season with salt and pepper. (Makes about 1/3 cup) This recipe yields 4 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: