Pan-Fried Summer Jersey Vegetables

Total Time:
23 min
Prep:
20 min
Cook:
3 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 ounces fresh mozzarella, cut into 8 pieces
  • 8 squash blossoms (with squash attached if possible)
  • 1 eggplant cut into 8 (1/4-inch) slices
  • 1 yellow squash cut into 8 (1/2-inch) slices
  • 1 medium green tomato cut into 4 (1/4-inch) slices
  • 1 medium yellow tomato cut into 4 (1/2-inch) slices
  • Flour, for dredging
  • Salt and freshly ground black pepper
  • Eggwash, for dredging (4 eggs whisked together with 1 tablespoon milk)
  • Fresh bread crumbs, for dredging (brioche preferred)
  • Olive oil, for pan frying
  • Herb oil, recipe follows
  • Herb oil:
  • 2 tablespoons chiffonaded basil
  • 1 tablespoon chiffonaded mint
  • 1 tablespoon chopped parsley
  • 6 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
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

  • Yield: about 1/3 cup


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