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Ingredients

• 1 medium eggplant
• 1 cup 1% low fat milk
• 2 large eggs
• 3/4 cup cornstarch
• 3/4 cup dry unseasoned bread crumbs
• 3 teaspoons dry Hidden Valley Original Ranch® Salad Dressing and Seasoning Mix
• 1 teaspoon Tabasco® hot sauce (optional)
• 1/2 cup canola oil

Preparation

1. Peel and slice eggplant into 3/4” sticks, 4” long. Rinse and pat dry.
2. In a medium bowl, mix milk and eggs until well blended; stir in hot sauce.
3. In a wide, shallow bowl, combine cornstarch, bread crumbs, and dry Ranch salad dressing mix.
4. Heat oil in frying pan on high heat.
5. Dip eggplant sticks into egg mixture and then roll each piece in bread crumb mixture.
6. Place in oil, flipping regularly and fry 3 minutes or until golden brown.
7. Drain on paper towels and serve immediately.

Helpful hints

• Substitute 1/2-cup low-cholesterol egg product to lower fat and cholesterol content.
• French fried potatoes are much higher in potassium compared to French Fries Made with Zucchini.