Breaded Vegetables
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 7 mins |
| Total Time | 22 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 zucchini, sliced
- 2 tablespoon cornstarch
- some water
- some flour
- some breadcrumbs
- 1 dash oil, e.g. safflower, sunflower or rapeseed oil
Print Recipe
Pin Recipe Instructions
- Basically only the egg is replaced with a mixture of cornstarch, the desired spices, e.g. salt, pepper, turmeric, chilli, paprika, curry and water. If too little water is used, the mixture has a very interesting consistency. It is the right amount when the mixture is liquid. If the mixture stands for a long time without being used, the starch settles, then you simply have to stir briefly.
- Otherwise everything is as usual with breading. Turn the zucchini slices in the liquid mixture. Then roll in the flour and then in the breadcrumbs. Then put in the oil in the already hot pan and fry on both sides.
- This vegan alternative can also be varied with eggplant or sliced tofu.
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