Pan-Fried Summer Jersey Vegetables

Recipe Ingredients

2 oz	56g	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		Green tomato - cut 4 (1/4") slices (medium)
1		Yellow tomato - cut 4 (1/2") slices (medium)
		Flour - for dredging
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Eggs - whisked with
1 tablespoon	15ml	Milk - for egg wash
		Fresh bread crumbs - for dredging
		= (brioche preferred)
		Olive oil - for pan frying
		Herb Oil
2 tablespoons	30ml	Chiffonaded basil
1 tablespoon	15ml	Chiffonaded mint
1 tablespoon	15ml	Chopped parsley
6 tablespoons	90ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B52) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.