Serving and Cooking time
Preparation time 20 minutes
Cooking time 40 minutes
Difficulty level medium
06 medium zucchini
02 large eggplant
03 cups (750 ml) olive oil or canola oil for frying
02 cups (300 g) all purpose flour
04 large eggs, lightly beaten and salt
Cut the zucchini in half crosswise and cut each half in quarters lengthwise.
Cut the plant in one by 1/4 inch 5mm thick slices and cut each slice in Halves or quarters depending on how big they are. Thickly slice the onions
Heat the oil in a deep fryer or deep saucepan. Test the oil temperature by dropping in a small piece of bread if it immediately bubbles to the surface and begins to turn golden the oil is ready.
Dredge the vegetables in the floor then dip them in the egg and fry the vegetables in small batches until golden brown 5 to 7 minutes each batch.
Remove with a slotted spoon and drain well on paper towel season with salt and serve hot.