Easy Fried Summer Veggies

This is the easiest and best way I've found to fry up eggplant, zucchini, patty-pan squash, green tomatoes, or whatever you have on hand. I always thought this was something everybody just knew how to do -- that it was learned in the south by osmosis or something, but I've found out that some people have NEVER FRIED VEGETABLES. Amazing. So, for the record, here's how it's done.

Clean and slice the veggies. Most are best sliced somewhere between 1/4" and 1/2" thick. Everybody has their own preference. You can leave the skins on -- italian eggplant has a very thick skin and is the only one I would peel (although, if I'm not cooking for guests I don't bother, and just cut the peel off as I eat!)

In a bowl mix together 1/2 to 3/4 cup milk (you can use skim, whole, or even buttermilk) and 1 large beaten egg.

On a plate pile up a big pile of our secret ingredient -- seasoned breadcrumbs (For store-bought, I like to keep DeLallo's Italian Seasoned Bread Crumbs on had, but if you have the time and inclination, it is really easy to make your own using leftover bread, salt, pepper, seasonings, and Parmesan.)

Dip the sliced veggies into the milk and egg mix, then dredge in the bread crumbs so that both sides are well coated. Put the breaded slices onto a nice big plate to sit for a few minutes while you get the oil ready.

Pour about 1/4" vegetable oil into a cast iron skillet and heat on medium high until it is hot. You can tell by looking at the oil -- it will start to move and shimmer a bit, and a drop of water dripped into it will sizzle and pop. Don't forget to jump back... And don't put too much oil in the pan...you don't want so much that it sloshes over the top of your vegetables as a rule, but don't panic if it does. REMEMBER -- this is not rocket science.

Be sure you have a nice coating still on your veggies. I will often sprinkle more bread crumbs over the top, just to be sure. Put the sliced vegetables into the hot oil in a single layer and cook until brown on the bottom -- just a few minutes. If the oil doesn't sizzle a bit when you put your first slice in, it isn't hot enough -- let it heat up for a minute more before you add the next slices. Turn each slice (a pair of tiny appetizer forks is my favorite little tools for this) and cook until the other side is brown.

Put the cooked veggies on a paper plate with several paper towels to drain while you cook the rest -- it will probably take several skillets to cook all you want, but don't cook more than you plan to eat, because it really isn't a great leftover. You can sprinkle with extra salt and Parmesan if desired -- eat hot!

I just love these eaten plain, but any can be dipped in sauces -- zucchini is really good in a nice dill mustard sauce; eggplant is good with a cool yogurt and cucumber sauce or with marinara; fried green tomatoes are good with southern sausage gravy.

(Cook's note: the cook is allowed to graze on any fried vegetable while standing at the stove. I would actually say this is a culinary imperative...)