Well, it’s county fair time again here in Northeast Ohio! And other than people watching, the best part of a county fair is the food. Funnel cakes, stromboli, fresh squeezed lemonade, and of course – fried vegetables.
It’s probably a good thing that I haven’t had time to get to a fair this summer – I always want to try all the fabulous fair foods! But I was still craving those fried veggies. So I made my own – healthier – version!
Even though these eggplant, patty pan squash and zucchini slices are baked, they taste like the fried veggies I know and love. Plus, I’ve finally used all my zucchini! (Until I get more on Friday…)
This baked recipe was super easy:
Slice the eggplant, squash, zucchini or whatever you plan to bread and bake. Spray a baking sheet (or two if you have a lot of veggies) with cooking spray. Standard breading recipe – a couple of beaten eggs in one dish and the breading in another. For the breading, I mixed together instant mashed potatoes (I used garlic and parsley potatoes), breadcrumbs and fresh ground black pepper. Dip each veggie slice in the egg, then in the breading. Place on the baking sheet. When all the breaded veggies are on the baking sheet, spray them with the cooking spray.
Bake at 450 degrees for 20 – 30 mins, flipping them after about 10 minutes. They’re done when they’re golden brown and crispy on the outside!
And for anyone eating actual fair food – lucky you! Enjoy!