Crispy Fried Zucchini and Eggplant with Creamy Garlic Sauce | Food My Muse
Crispy Fried Zucchini and Eggplant with Creamy Garlic Sauce
20 mins prepServes 4
The crunch on these is different - no egg, no batter, just flour and potato starch that fries to a glass-like crust. Tossed in a smoky spice blend right out of the oil, with a creamy garlic herb sauce on the side.
0 Sweat the Vegetables: Place the julienned zucchini and eggplant in a colander inside of a bowl. Toss with the kosher salt and let sit for 10 minutes to drain.
1 Creamy Garlic Sauce: In a small bowl, combine the mayonnaise, sour cream, garlic, agave, parsley, chives, black pepper. Mix and add a small squeeze of lemon juice, taste and adjust. Cover and refrigerate until ready to serve. Cut the remaining lemon into wedges for serving.
2 Spice Mix: Combine the MSG, Lawry's seasoning salt, paprika, onion powder, garlic powder, and white pepper in a small bowl. Set aside.
3 Pat Dry: Using paper towels, dry the zucchini and eggplant extremely well.
4 Coat: Whisk together the flour and potato starch in a large bowl. Coat the dried vegetables well and shake off the excess.
5 Fry: Fill a heavy-bottomed pot with oil and heat and heat over medium-high until it reaches 350°F. Working in batches, fry for 2-3 minutes, until deep golden brown.
6 Season: Drain on a wire rack and season with the spice mix while still hot.
7 Serve immediately with the creamy garlic dipping sauce and lemon wedges on the side.
