Recipe of Favorite Pan-Fried Eggplant and Zucchini Panko Fritters

Hello everybody, it's Louise, welcome to my recipe page. Today, we're going to make a distinctive dish, Recipe of Perfect Pan-Fried Eggplant and Zucchini Panko Fritters. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pan-Fried Eggplant and Zucchini Panko Fritters, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pan-Fried Eggplant and Zucchini Panko Fritters delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pan-Fried Eggplant and Zucchini Panko Fritters is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few ingredients. You can have Pan-Fried Eggplant and Zucchini Panko Fritters using 6 ingredients and 5 steps. Here is how you cook it.

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

Ingredients and spices that need to be Take to make Pan-Fried Eggplant and Zucchini Panko Fritters:

1. 1 Eggplant (slim Japanese type)
2. 1/2 Zucchini
3. 1 Salt
4. 1 dash Pepper
5. 3 tbsp Panko
6. 2 tbsp Extra virgin olive oil

Instructions to make to make Pan-Fried Eggplant and Zucchini Panko Fritters

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.

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So that is going to wrap this up with this exceptional food Step-by-Step Guide to Make Perfect Pan-Fried Eggplant and Zucchini Panko Fritters. Thank you very much for your time. I'm sure you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!