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Parmesan crusted vegetables with salsa
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Prep Time:
15 minutes
Cook Time:
13 minutes
Total Time:
28 minutes
Ingredients:
  • 60g (2/3 cup) dried (packaged) breadcrumbs
  • 45g (1/2 cup) shredded parmesan
  • Freshly ground black pepper
  • 2 eggs, lightly whisked
  • Vegetable oil, to deep-fry
  • 300g orange sweet potato (kumara), peeled, thinly sliced crossways
  • 2 zucchini, thinly sliced diagonally
  • Sea salt, to taste
  • 1 170g container salsa dip, chunky tomato hot (Golden Circle brand)
Instructions:
  • Preheat your oven to 160°C. Mix breadcrumbs, Parmesan, and parsley in a medium bowl, and season with pepper. Place eggs in a separate small bowl.
  • Heat a generous amount of oil in a large deep frying pan over medium-high heat until a cube of bread turns golden brown in 15 seconds.
  • For a crisp and golden coating, coat 4-6 vegetable pieces in egg then breadcrumb mixture, shaking off any extra. Fry in oil, flipping occasionally, until tender and golden brown. Place on a paper towel-lined baking tray and keep warm in the oven. Repeat for the remaining batches.
  • Plate the vegetables elegantly and season them with a sprinkle of salt. Enjoy right away with the fresh tomato salsa on the side.

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