Pan-Fried Summer Jersey Vegetables

By á-170456

Ingredients

• HERB OIL:
• 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
• 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

Details

Servings 4

Preparation

Step 1

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.