Recipe courtesy of Bill Telepan

Pan-Fried Summer Jersey Vegetables

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  • Level: Easy
  • Total: 23 min
  • Prep: 20 min
  • Cook: 3 min
  • Yield: 4 servings
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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


  1. Clean blossoms by removing the staemen, and fill with the mozzarella pieces, seal by pressing the top together.
  2. Bread the vegetables by dipping in flour, seasoned with salt and pepper, then the eggwash, and finally the bread crumbs.
  3. 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:

Yield: About 1/3 cup
  1. Combine all ingredients, season with salt and pepper