Pan-Fried Eggplant and Zucchini Panko Fritters

Pan-Fried Eggplant and Zucchini Panko Fritters

These are almost too good to be served just as a side dish. Both the eggplant and zucchini are delicious!

Ingredients: 3 servings

Eggplant (slim Japanese type)
to taste
a small amount
2-3 tablespoons
Extra virgin olive oil
2 tablespoons


1. Slice the eggplant and zucchini into 1 cm rounds. Lay them on a baking tray and season with salt and pepper.
2. Sprinkle with panko and extra virgin olive oil.
3. I recommend the time- and energy-saving method of using the remaining space around your entrée dish to bake them.
4. Once the panko browns to a crisp, they're done.
5. [Recipe reference] I served them as a side to fresh salmon in sweet chili and mayonnaise sauce (Recipe ID: 2365875).

Story Behind this Recipe

These panko fritters are great as appetizers for wine. Try mixing in minced parsley, garlic, and grated cheese into the panko for a tasty variation. Try it with tomatoes or shiitake mushrooms, too.