Pan-Fried Eggplant and Zucchini Panko Fritters

Name: Pan-Fried Eggplant and Zucchini Panko Fritters
Yield: 3 servings
Cuisine: American
Ingredients: 1 Eggplant (slim Japanese type); 1/2 Zucchini; 1 Salt; 1 dash Pepper; 3 tbsp Panko; 2 tbsp Extra virgin olive oil

cookpad.japan @cookpad_jp

These panko fritters are great as appetizers for wine. Try mixing in minced parsley, garlic, and grated cheese into the panko for a tasty variation. Try it with tomatoes or shiitake mushrooms, too.

Adjust the thickness of the slices of vegetables to match the timing of your main dish. For 1 cm thick rounds, it should take about 10 minutes, and for 1.5 cm rounds, about 15 minutes. Since the fish I baked them with cooks through quickly, I made mine 1 cm. Try 1.5 cm thick slices when baking with chicken or other meats that take time. For 3 servings. Recipe by Heartful Kitchen Rei

These panko fritters are great as appetizers for wine. Try mixing in minced parsley, garlic, and grated cheese into the panko for a tasty variation. Try it with tomatoes or shiitake mushrooms, too.

cookpad.japan @cookpad_jp

These panko fritters are great as appetizers for wine. Try mixing in minced parsley, garlic, and grated cheese into the panko for a tasty variation. Try it with tomatoes or shiitake mushrooms, too.

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Ingredients

3 servings

1Eggplant (slim Japanese type)
1/2Zucchini
1Salt
1 dashPepper
3 tbspPanko
2 tbspExtra virgin olive oil

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Steps

1

Slice the eggplant and zucchini into 1 cm rounds. Lay them on a baking tray and season with salt and pepper.
2

Sprinkle with panko and extra virgin olive oil.
3

I recommend the time- and energy-saving method of using the remaining space around your entrée dish to bake them.
4

Once the panko browns to a crisp, they're done.
5

[Recipe reference] I served them as a side to fresh salmon in sweet chili and mayonnaise sauce.