Recipe: Fried Eggplant Or Zucchini edit

Yield: 2 servings

edit Ingredients

1 ⅛	teaspoons Salt
¼	teaspoon Paprika
½	teaspoon White pepper
¼	teaspoon Onion powder
¼	teaspoon Garlic powder
¼	teaspoon Ground red pepper (cayenne)
¼	teaspoon Black pepper
¼	teaspoon Dried tyme leaves
⅛	teaspoon Dried sweet basil leaves
1	cup Peeled and coarsley chopped eggplant or zucchini
½	cup All purpose flour
½	cup Dried bread crumbs (very fin e)
½	cup Milk
1	Egg
	Vegetable oil for frying
	Powdered sugar is optional

Step 1	Combine seasoning mix ingerdients is a small bowl, mixing thoroughly.
Step 2	Sprinkle the vegetables evenly with about 1/2 tsp of the mix. Place the flour in a small bowl and the breadcrumbs in another. Add 1 tsp of the seasoning mix to the flour and one tsp to the breadcrumbs, mixing each well. (Use any leftover mix to season other vegetables before cooking. In a seperate small bowl combine the milk and egg until well blended. Heat 1 inch oil in a 2 qt. saucepan or deep fryer to 350 degrees. Just before frying, dredge the chopped vegetables in the seasoned flour, shaking off excess. Work quickly so flour doesn't get too moist; it's best to use your hands for this, but a slotted spoon will do. Then coat well with the milk mixture, then quickly with the breadcrumbs, shaking off excess. Place the vegetables in hot oil until dark golden brown, about 2-3 minutes, making sure to seperate the vegetable pieces as you drop them into the oil. Adjust heat as necessary to keep at 350 degrees. Drain and serve immediately.
Step 3	Sprinle lightly with powdered sugar (If desired)