Fried Squash Or Eggplant
Crispy fried squash or eggplant slices with a savory coating, perfect as a snack or side dish for those who enjoy flavorful, crunchy vegetarian treats.
Ingredients
Instructions
- Peel and cut squash or eggplant into large strips resembling large French fries.
- Soak the strips in 3 tablespoons of salt water for at least 15 minutes.
- In a bowl, mix 1 egg, salt, pepper, and sugar to taste.
- Combine 1 cup biscuit mix and 1/2 cup milk in a separate bowl.
- Dip the soaked squash or eggplant strips in the egg mixture, then coat with the biscuit mix mixture.
- Deep fry the coated strips until golden brown and crispy.
- Serve hot and enjoy.
Tips & Substitutions
For crispy results, ensure the oil is hot enough before frying; it should sizzle when you add the coated strips. If you want a spicier kick, consider adding cayenne pepper to the biscuit mix. You can substitute the egg with a flaxseed mixture (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for a vegan option. This dish is perfect for using up summer squash or eggplant.
Serving Suggestions
Serve the fried squash or eggplant hot with a side of ranch dressing or your favorite dipping sauce for added flavor. They pair beautifully with 24 Hour Macaroni Fruit Salad or can be served as a side dish to grilled meats. Fresh herbs like parsley or a sprinkle of Parmesan can enhance the presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the strips in an oven at 350°F (175°C) for about 10 minutes to restore their crispiness instead of using a microwave, which can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Fried Squash Or Eggplant contains roughly 275 calories, with 4g protein, 49g carbohydrates, and 7g fat. It is an excellent source of iron (21% of the Daily Value) and calcium (20% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 1994mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables for this recipe?
Yes! This method works well with various vegetables like zucchini or even mushrooms. Just ensure they are cut into similar sizes for even cooking. Adjust soaking time based on the vegetable to maintain a good texture.
How can I make this recipe healthier?
You can bake the coated strips instead of frying them for a healthier option. Preheat the oven to 425°F (220°C), place the strips on a baking sheet lined with parchment paper, and bake for about 20-25 minutes, flipping halfway through. This will give you a lighter version of the dish.
What can I do if I don't have biscuit mix?
If you don't have biscuit mix, you can make a substitute by combining 1 cup all-purpose flour, 1.5 teaspoons baking powder, and a pinch of salt. This will work similarly for coating your vegetables and yield delicious results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).