fritto misto vegetariano


1 cup panko
2 eggs, beaten
1/4 tsp cayenne pepper
1/2 cup flour
1 eggplant, sliced 1/2 inch thick
1 medium zucchini, sliced 1/2 inch thick
8-10 okra, sliced 1/2 inch thick
olive oil and butter for frying


Stir cayenne pepper into beaten egg. Dredge okra, zucchini and eggplant in flour, dip in egg, coating all sides, then dip in panko, making sure all the surfaces are covered. Heat a couple tablespoons of olive oil (or half oil/half butter, if desired) in a large frying pan over medium heat. Fry okra, zucchini and eggplant on each side for a few minutes, frying until golden brown. I found it easiest to fry in small batches, wiping the pan clean to remove crumbs, and add fresh oil between batches. Drain on paper towels, then serve.


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