Fried Yellow Squash, Eggplant, Green Tomatoes Or Zucchini
Crispy fried yellow squash, eggplant, green tomatoes, or zucchini slices coated in seasoned cornmeal and Parmesan, perfect as a flavorful appetizer or side dish for any occasion.
Ingredients
Instructions
- Mix all dry ingredients thoroughly.
- Slice vegetables 3/8 inch thick.
- Dip each slice of vegetable in buttermilk.
- Roll dipped vegetable slices in dry ingredients.
- Panfry in a small amount of oil or deep fry until golden and cooked through.
Tips & Substitutions
For optimal flavor and texture, ensure the oil is hot enough before frying to achieve a crispy exterior. If you prefer a lighter option, consider using whole wheat flour instead of regular flour or adding a pinch of cayenne for extra heat. You can also try using panko breadcrumbs for an even crunchier coating. Pair these fried vegetables with a homemade dipping sauce for added flavor.
Serving Suggestions
These fried vegetables make a delightful appetizer or side dish. Serve them alongside a refreshing salad or with a zesty dipping sauce like ranch or marinara. They also pair beautifully with the Double Fudge Hazelnut Pie for a decadent meal. Experiment with different vegetables based on seasonal availability for variety.
Storage & Reheating
Store leftover fried vegetables in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a preheated oven at 375°F (190°C) for about 10-15 minutes until crispy again. Avoid microwaving as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Fried Yellow Squash, Eggplant, Green Tomatoes Or Zucchini contains roughly 177 calories, with 8g protein, 31g carbohydrates, and 2g fat. It is a good source of protein (16% of the Daily Value) and dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 625mg per serving (27% 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 different vegetables for this recipe?
Absolutely! While yellow squash, eggplant, green tomatoes, and zucchini are traditional, feel free to experiment with other vegetables like bell peppers or mushrooms. Just ensure they are sliced evenly for consistent cooking.
How can I make this recipe gluten-free?
To make this recipe gluten-free, substitute regular flour with a gluten-free all-purpose blend and ensure your cornmeal is certified gluten-free. This will maintain the texture without compromising flavor.
What dipping sauces work best with fried vegetables?
Some great dipping sauces include ranch dressing, garlic aioli, or a spicy marinara. For a unique twist, try a yogurt-based cucumber sauce or a tangy lemon-tahini dressing for a fresh complement to the crispy vegetables.
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).