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  • Pan Fried Summer Jersey Vegetables

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    Pan Fried Summer Jersey Vegetables
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 ounce fresh mozzarella cut 8 pcs
    • 8 x squash blossoms
    •     (with squash attached if possible)
    • 1 x eggplant cut 8 (1/4") slices
    • 1 x yellow squash cut 8 (1/2") slices
    • 1 med green tomato cut 4 (1/4") slices
    • 1 med yellow tomato cut 4 (1/2") slices
    •     Flour for dredging
    •     Salt to taste
    •     Freshly-grnd black pepper to taste
    • 4 x Large eggs whisked with
    • 1 Tbsp. lowfat milk for egg wash
    •     Fresh bread crumbs for dredging
    •     (brioche preferred)
    •     Extra virgin olive oil for pan frying
    • 2 Tbsp. chiffonaded basil
    • 1 Tbsp. chiffonaded mint
    • 1 Tbsp. minced parsley
    • 6 Tbsp. extra-virgin extra virgin olive oil
    •     Salt to taste
    •     Freshly-grnd black pepper to taste

    Directions

    1. Clean blossoms by removing the staemen, and fill with the mozzarella pcs, seal by pressing the top together.
    2. Bread the vegetables by dipping in flour, seasoned with salt and pepper, then the eggwash, and finally the bread crumbs.
    3. Heat 1/4-inch oil in a large saute/fry pan till very warm but not smoking, and pan fry the vegetables till golden brown, about 2 to 3 min on each side. Drain on paper towels and season with salt. Repeat till all vegetables are done. Serve with herb oil.
    4. Herb oil: Combine all ingredients, season with salt and pepper. (
    5. Makes about 1/3 c.)
    6. This recipe yields 4 servings.

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