The Filipino Fried Zucchini Coins and Eggplant Slices Recipe Being of Greek-Filipino parentage, Geni inakis knows good cooking from both sides the globe. When she opened Mati, her reek restaurant in Rockwell Power Plant fall a few years ago, she shared this recipe a delicious appetizer.
Ingredients:
5 medium zucchini
3-4 eggplants (use elongated ones)
Salt and pepper
1/4 cup water
1 cup flour for dusting
Vegetable oil for frying
Method:
Slice zucchini into 1/ 6-inch coins.
Cut eggplants in half vertically and slice horizontally. Season with salt and pepper and set aside for one hour.
Sprinkle zucchini and eggplant slices with water. Dust generously with flour. Let rest for 5 minutes.
In a deep pan heat vegetable oil.
Sprinkle dusted vegetables again with water and dust with more flour. (The second dusting is optional if extra crispness is desired.).
Fry in hot oil until edges are golden brown. Remove from pan and let rest on paper towels for 1 minute. Serve hot with tzatsiki.
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| Filipino Fried Zucchini Coins and Eggplant Slices Recipe |
