Recipe courtesy of Bill Telepan
Pan-Fried Summer Jersey Vegetables
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 933
- Total Fat
- 89
- Saturated Fat
- 15
- Carbohydrates
- 28
- Dietary Fiber
- 7
- Sugar
- 6
- Protein
- 12
- Cholesterol
- 171
- Sodium
- 1117
- Total: 23 min
- Prep: 20 min
- Cook: 3 min
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