Crispy Summer Vegetables Recipe
masarepa-green tomatoes, squash, spring onion, eggplant, lemon, provolone piccante, basil yogurt
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Ingredients
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Crispy Summer Vegetables
Method
Preparation and Cooking Instructions
- 1
Prepare the Vegetables
Wash and slice the green tomatoes, squash, and eggplant into even rounds. Chop the spring onions, including the green tops.
- 2
Coat the Vegetables
In a mixing bowl, combine the masarepa with salt and black pepper. Dredge the sliced vegetables in the masarepa mixture, ensuring they are evenly coated.
- 3
Fry the Vegetables
Heat the olive oil in a large skillet over medium heat. Fry the coated vegetables in batches until they are golden and crispy, about 3-5 minutes per side. Remove and place on paper towels to drain excess oil.
- 4
Assemble the Dish
Once all vegetables are fried, arrange them on a serving platter. Grate or slice the provolone piccante cheese and sprinkle it over the vegetables.
- 5
