How To Fry Eggplant With Cornmeal at Vicente Shaffer blog

How To Fry Eggplant With Cornmeal. 1 cup fresh bread crumbs. The eggplant slices are baked until golden brown and crispy then topped with cornmeal for an extra crunchy texture! It’s made with just a few simple ingredients and is ready in under 25 minutes! 1 small eggplant (about 1/4. Drain eggplant from buttermilk and coat well with flour mixture. Light and surprisingly easy to prepare, this crispy fried eggplant makes for an amazing addition to any and every meal, taking all its flavors to a whole new level. Sprinkle lightly with salt and sit. 1/2 teaspoon coarse salt plus additional for sprinkling the eggplant. Combine flour, cornmeal, salt to taste, and pepper. Oil should allow eggplant to float and not stick to the bottom of the pan and if not, add more oil. Gently place in oil and cook for 4 minutes on each side. Like fried okra and fried zucchini, eggplant becomes meltingly tender on the inside and crispy on the outside when fried. Cut eggplant into 1cm/ 1/2 inch slices.

Fry Eggplants like a Sicilian Mama
from fxcuisine.com

It’s made with just a few simple ingredients and is ready in under 25 minutes! 1 small eggplant (about 1/4. Light and surprisingly easy to prepare, this crispy fried eggplant makes for an amazing addition to any and every meal, taking all its flavors to a whole new level. 1 cup fresh bread crumbs. Combine flour, cornmeal, salt to taste, and pepper. Sprinkle lightly with salt and sit. Cut eggplant into 1cm/ 1/2 inch slices. Gently place in oil and cook for 4 minutes on each side. Like fried okra and fried zucchini, eggplant becomes meltingly tender on the inside and crispy on the outside when fried. The eggplant slices are baked until golden brown and crispy then topped with cornmeal for an extra crunchy texture!

Fry Eggplants like a Sicilian Mama

How To Fry Eggplant With Cornmeal Gently place in oil and cook for 4 minutes on each side. Light and surprisingly easy to prepare, this crispy fried eggplant makes for an amazing addition to any and every meal, taking all its flavors to a whole new level. Like fried okra and fried zucchini, eggplant becomes meltingly tender on the inside and crispy on the outside when fried. 1 small eggplant (about 1/4. Cut eggplant into 1cm/ 1/2 inch slices. The eggplant slices are baked until golden brown and crispy then topped with cornmeal for an extra crunchy texture! It’s made with just a few simple ingredients and is ready in under 25 minutes! Combine flour, cornmeal, salt to taste, and pepper. Oil should allow eggplant to float and not stick to the bottom of the pan and if not, add more oil. 1/2 teaspoon coarse salt plus additional for sprinkling the eggplant. Sprinkle lightly with salt and sit. Drain eggplant from buttermilk and coat well with flour mixture. 1 cup fresh bread crumbs. Gently place in oil and cook for 4 minutes on each side.

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