Breading for Fried Veggies

  • 3 Tbs. all-purpose flour
  • 1 Tbs. nutritional yeast/brewers yeast (easily found at healthfood stores and good for lots of stuff!)
  • 1 or so Tbs. breadcrumbs
  • 1 tsp. of Fox Point seasoning from Penzy’s (this is a blend of garlic, onion, chives and salt, I think, so you could probably replicate it pretty easily, but if you get a hold of it from the Penzy’s catalog or store, I highly recommend it for anything where you want a nice light but satisfying flavor)
  • Salt and pepper or seasoned salt
  • 1 egg and 2 TBS milk whisked together
  • cooking oil of choice (I used plain old canola)

Mix all the dry stuff together pretty well in one little bowl. Slice up your veggies of choice, whatever you want to use. Make a good sized puddle of oil in a skillet and let it heat up (I like to put it on high for awhile, then turn it down to about 4 or 5 when I’m actually ready to cook, I’m open to any other methods you like!) Dip the veggies, one at a time, in the egg/milk mix then in the flour mix, then BACK into the egg/milk and again in the flour, then drop in the skillet–this makes for messier dipping, but a much better coating on each piece. Let cook till dark brown on one side and flip.


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