Frying vegetables and peppers in a skillet over a stove top offers quick preparation for a side dish, sandwich filling or main entree topping. Heating the oil before cooking the vegetables decreases the cooking time. Vegetables such as peppers and onions gain a soft texture and browned exterior, while breaded vegetables such as zucchini and eggplant form a crispy exterior. You can combine a number of vegetables with fried peppers, and they pair well with Italian dishes. They can be eaten hot with other vegetables or separated, cooled and jarred to top cold dishes such as salads.
Things You'll Need
- Vegetables and peppers
- Cooking thermometer
- Serrated knife
- Paring knife
- Cutting board
- Three bowls
- Italian breadcrumbs
- Paper towels
- Serving platter (optional)
Pour vegetable oil into a skillet so that the oil extends at least 2 inches up the side of the skillet. Heat the oil on medium-high heat until it reaches 375 degrees F. Test the temperature with a cooking thermometer.
Remove the exterior skin of the onion. Cut the onion in half with a serrated knife. Cut the halves again to quarter the onion. Place each quarter cut-side down. Cut slices of onions.
Gut the insides of green, yellow and red bell peppers with a paring knife to eliminate seeds, membranes and the stem. Slice the peppers into 1/2-inch wide strips.
Peel the skin off zucchini with a peeler. Place the zucchini horizontally on your cutting board. Slice the zucchini into 1/4-inch wide circular pieces with serrated or paring knife.
Peel the skin of eggplant with a peeler. Place the eggplant horizontally on your cutting board. Slice 1/4-inch wide circular slices with a serrated knife.
Pour flour into a bowl and Italian-flavored bread crumbs into a different bowl. Crack an egg into a separate bowl. Whisk the egg until a foam forms.
Place the peppers in the bowl of flour and coat them with the flour. Fry the peppers in the skillet for three minutes.
Coat the onion slices in flour and place them in the skillet with the peppers for one minute until golden brown. Remove the fried peppers and onions and place them on a paper towel-line plate to absorb excess oil.
Coat the eggplant and zucchini slices with flour. Dip each slice in egg, then dredge it in breadcrumbs, and then place each slice in the hot oil. Cook each side for one minute, turning the vegetables with tongs.
Line a large plate with paper towels. Remove the fried eggplant and zucchini from the skillet with tongs and place the slices on the plate to drain the oil.
Line the fried vegetables on a serving platter to eat as part of a pasta dish or a sandwich. Sprinkle salt, pepper and grated Parmesan cheese, to taste, over the top of the fried pepper and vegetables.
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