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Summer Zucchini Fries with Eggplant Puree
Needing some garden friendly sides? Check out Chef Josh Feathers delicious summer sides!
6 Zucchini, long and straight as possible
2 Eggs
1 ½ Cup Buttermilk
Dash of Tabasco
1 Cup Flour, lightly seasoned with Kosher Salt
3 Cups day old Bread Crumbs
Pre heat a pan of oil or the deep fat fryer to 350 degrees
In a bowl, set the flour to one side. In a second bowl, set the season bread crumbs. In a third bowl, mix together the egg, tabasco and buttermilk.
Cut the zucchini in half and split each half-length wise. Next, spilt each half-length wise into four equal pieces similar to French fries. Trim the spongy core from each piece by running the knife down each one.
Dredge the pieces first in to the seasoned flour. Next, add the pieces into the buttermilk egg mixture making sure that they do not stick together and finally dredge into the bread crumbs that have been lightly seasoned with kosher salt as well. Lay your fries out on a baking sheet. Test fry one piece to make sure that you oil is at the correct temperature. Fry until all of the pieces are golden brown and serve immediately with roasted eggplant puree.
Eggplant Roasted Garlic Puree
2 large Eggplants, pierced with a knife or fork all over
1 Head of Roasted Garlic
1 Cup of Greek Yogurt
¼ Cup extra Virgin Olive Oil
Juice of one medium Lemon
Rub the egg plants with a small amount of cooking oil and roast in and 350 degree oven till tender. Let the eggplant cool to room temperature, remove the flesh from the skin and place into a blender with the, lemon juice, yogurt and garlic. Puree on high and slowly drizzle in the ¼ cup of extra virgin olive oil. Pass through a fine mesh strainer, correct seasoning and refrigerate until fries are ready to serve.
Chef Josh Feathers
Needing some garden friendly sides? Check out Chef Josh Feathers delicious summer sides!
6 Zucchini, long and straight as possible
2 Eggs
1 ½ Cup Buttermilk
Dash of Tabasco
1 Cup Flour, lightly seasoned with Kosher Salt
3 Cups day old Bread Crumbs
Pre heat a pan of oil or the deep fat fryer to 350 degrees
In a bowl, set the flour to one side. In a second bowl, set the season bread crumbs. In a third bowl, mix together the egg, tabasco and buttermilk.
Cut the zucchini in half and split each half-length wise. Next, spilt each half-length wise into four equal pieces similar to French fries. Trim the spongy core from each piece by running the knife down each one.
Dredge the pieces first in to the seasoned flour. Next, add the pieces into the buttermilk egg mixture making sure that they do not stick together and finally dredge into the bread crumbs that have been lightly seasoned with kosher salt as well. Lay your fries out on a baking sheet. Test fry one piece to make sure that you oil is at the correct temperature. Fry until all of the pieces are golden brown and serve immediately with roasted eggplant puree.
Eggplant Roasted Garlic Puree
2 large Eggplants, pierced with a knife or fork all over
1 Head of Roasted Garlic
1 Cup of Greek Yogurt
¼ Cup extra Virgin Olive Oil
Juice of one medium Lemon
Rub the egg plants with a small amount of cooking oil and roast in and 350 degree oven till tender. Let the eggplant cool to room temperature, remove the flesh from the skin and place into a blender with the, lemon juice, yogurt and garlic. Puree on high and slowly drizzle in the ¼ cup of extra virgin olive oil. Pass through a fine mesh strainer, correct seasoning and refrigerate until fries are ready to serve.
Chef Josh Feathers
6 Zucchini, long and straight as possible
2 Eggs
1 ½ Cup Buttermilk
Dash of Tabasco
1 Cup Flour, lightly seasoned with Kosher Salt
3 Cups day old Bread Crumbs
Pre heat a pan of oil or the deep fat fryer to 350 degrees
In a bowl, set the flour to one side. In a second bowl, set the season bread crumbs. In a third bowl, mix together the egg, tabasco and buttermilk.
Cut the zucchini in half and split each half-length wise. Next, spilt each half-length wise into four equal pieces similar to French fries. Trim the spongy core from each piece by running the knife down each one.
Dredge the pieces first in to the seasoned flour. Next, add the pieces into the buttermilk egg mixture making sure that they do not stick together and finally dredge into the bread crumbs that have been lightly seasoned with kosher salt as well. Lay your fries out on a baking sheet. Test fry one piece to make sure that you oil is at the correct temperature. Fry until all of the pieces are golden brown and serve immediately with roasted eggplant puree.
Eggplant Roasted Garlic Puree
2 large Eggplants, pierced with a knife or fork all over
1 Head of Roasted Garlic
1 Cup of Greek Yogurt
¼ Cup extra Virgin Olive Oil
Juice of one medium Lemon
Rub the egg plants with a small amount of cooking oil and roast in and 350 degree oven till tender. Let the eggplant cool to room temperature, remove the flesh from the skin and place into a blender with the, lemon juice, yogurt and garlic. Puree on high and slowly drizzle in the ¼ cup of extra virgin olive oil. Pass through a fine mesh strainer, correct seasoning and refrigerate until fries are ready to serve.
Chef Josh Feathers
Needing some garden friendly sides? Check out Chef Josh Feathers delicious summer sides!
6 Zucchini, long and straight as possible
2 Eggs
1 ½ Cup Buttermilk
Dash of Tabasco
1 Cup Flour, lightly seasoned with Kosher Salt
3 Cups day old Bread Crumbs
Pre heat a pan of oil or the deep fat fryer to 350 degrees
In a bowl, set the flour to one side. In a second bowl, set the season bread crumbs. In a third bowl, mix together the egg, tabasco and buttermilk.
Cut the zucchini in half and split each half-length wise. Next, spilt each half-length wise into four equal pieces similar to French fries. Trim the spongy core from each piece by running the knife down each one.
Dredge the pieces first in to the seasoned flour. Next, add the pieces into the buttermilk egg mixture making sure that they do not stick together and finally dredge into the bread crumbs that have been lightly seasoned with kosher salt as well. Lay your fries out on a baking sheet. Test fry one piece to make sure that you oil is at the correct temperature. Fry until all of the pieces are golden brown and serve immediately with roasted eggplant puree.
Eggplant Roasted Garlic Puree
2 large Eggplants, pierced with a knife or fork all over
1 Head of Roasted Garlic
1 Cup of Greek Yogurt
¼ Cup extra Virgin Olive Oil
Juice of one medium Lemon
Rub the egg plants with a small amount of cooking oil and roast in and 350 degree oven till tender. Let the eggplant cool to room temperature, remove the flesh from the skin and place into a blender with the, lemon juice, yogurt and garlic. Puree on high and slowly drizzle in the ¼ cup of extra virgin olive oil. Pass through a fine mesh strainer, correct seasoning and refrigerate until fries are ready to serve.
Chef Josh Feathers