Reprinted from Nom Yourself by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2015, Mary Mattern
Mozzarella sticks are the ultimate crowd-pleasing appetizers. Who doesn’t love a snack you can dip?
My favorite vegetable has always been eggplant, and it turns out that when eggplant is breaded and fried, it makes a perfect creamy filling, even better than mozzarella.
Zucchini sticks are great as well, but they tend to fall apart more often than not. So I’ve found that eggplant works best for an irresistible vegan twist on a favorite that everyone will want to eat by the plateful. This appetizer is by far my personal chef clients’ favorite.
- 1 cup sifted unbleached all-purpose flour
- 1 cup unsweetened almond milk
- 1 cup bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons finely chopped fresh flat-leaf parsley
- ½ Peanut oil, for frying teaspoon kosher salt
- 1 large eggplant, peeled and sliced into sticks
- Place the flour in one bowl and the almond milk in another bowl.
- In a third bowl, mix the bread crumbs, garlic powder, onion powder, parsley, and kosher salt.
- Place the bowls next to one another in this order: flour, almond milk, bread crumbs.
- Add enough peanut oil to a large skillet to have the oil ½ inch deep. Heat the oil over medium heat to 350 degrees F. Use a deep fry candy thermometer.
- Dip each stick of eggplant in the flour, then the almond milk, then the bread crumbs.
- Place the eggplant sticks in the hot oil and cook until golden brown, around 45 seconds. You may need to turn them depending on how hot your oil is.
- Place on a plate lined with a paper towel to drain off the excess oil.
- Serve with Kale Pesto (recipe in cookbook) or marinara sauce.