Ingredients Jump to Instructions ↓

  1. 2 cups/300 g all purpose/plain flour

  2. 3 cups/750 ml oil, for frying salt to taste

Instructions Jump to Ingredients ↑

  1. Method : Cut the zucchini in half crosswise and cut each half in quarters lengthwise. Cut the eggplants in 1/4-inch (5-mm) thick slices and cut each slice in halves or quarters (depending on how big they are). Trim the stems of the zucchini flowers and wash carefully. Drain on paper towels. Heat the oil in a large frying pan until very hot. Flour the vegetables, followed by the egg. Fry the vegetables in small batches until golden brown. Remove with a slotted spoon and drain well on paper towels. Season with salt and serve hot.


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