Category Archives: VEGETABLE RECIPES

Eggplant Croquettes


Croquettes are fried food that can be made in different shapes and sizes. A lot of people serve these tasty morsels with a dipping sauce, such as marinara, mayonnaise etc., and can also be served as a snack or as an entree. I’ve never had croquette before, and this is the first time I have ever made and ate one. Thus made me hesitant to make it, but glad I did because they actually turned out quite tasty! 🙂

Ingredients Screen Shot 2014-08-06 at 6.09.15 PM

  • 4 Japanese eggplants
  • 1 ½ cup shredded cheddar cheese
  • ½ cup grated parmesan cheese
  • 1 ½ cups italian bread crumbs
  • 2 extra-large eggs, beaten
  • ¼ cup chopped fresh parsley
  • ½ cup chopped fresh basil leaves
  • ¼ cup chopped onion
  • 3 cloves garlic, minced
  • Salt and black pepper
  • ½ – 1 cup canola oil, for frying Screen Shot 2014-08-06 at 5.51.20 PM

Directions

Preheat the over to 475º F. Place the eggplants in a baking sheet and broil for 3-5 minutes each side. Remove any burnt skin and drain any liquid from the eggplants by squeezing, and chop finely.

Place the chopped eggplant in a large mixing bowl. Add the cheddar, parmesan, bread crumbs, eggs, parsley, basil, onion, garlic and season with salt and black pepper, and mix well. Form the eggplant batter into patties. Heat the oil in a large skillet. Fry the eggplant patties until golden brown, about 5 minutes each side. Serve with a dipping sauce of your choice.

→Mei’s Cookery←


Prep: 15-20 minutes | Cook: 20-30 mins | Yield: 6 large croquettes | Level: Intermediate

Deep Fried Vegetables


Ingredients friedveggiesokra5friedveggies3

Vegetable oil, for frying
¾ cup cornmeal
1 ¼ cups all-purpose flour
¼ teaspoon garlic powder
½ ground black pepper
1 tablespoon dried oregano
1 teaspoon cayenne pepper
½ teaspoon salt
1 pound fresh okra, sliced 1/2-inch thick
2 eggplants, sliced ¼-inch thick
1 large yellow squash, sliced ¼-inch thick
1 large cucumber, sliced ¼-inch thick
1 cup buttermilk

Directions

Fill a large Dutch oven, halfway with oil, and heat to 350º F.

In a medium bowl, combine 7 ingredients. Dip vegetables in buttermilk and dredge in cornmeal-flour mixture to coat well. Carefully add to the hot oil and cook until golden brown, about 5 minutes. Fry in batches until finished. Remove from oil, drain on paper towels and serve immediately.

→Mei’s Cookery

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Prep: 20 minutes | Cook: 5-15 minutes | Yield:6 to 8 servings | Level: Easy