Recipe for Pan-Fried Summer Jersey Vegetables 
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Yield:
4
Ingredients:
Amount Ingredient
2 oz fresh mozzarella cut 8 pieces
8 x squash blossoms
(with squash attached if possible)
1 x eggplant cut 8 (1/4") slices
1 x yellow squash cut 8 (1/2") slices
1 med green tomato cut 4 (1/4") slices
1 med yellow tomato cut 4 (1/2") slices
Flour for dredging
Salt to taste
Freshly-ground black pepper to taste
4 x eggs whisked with
1 tbl milk for egg wash
Fresh bread crumbs for dredging
(brioche preferred)
Olive oil for pan frying
----------------- HERB OIL ----------------
2 tbl chiffonaded basil
1 tbl chiffonaded mint
1 tbl chopped parsley
6 tbl extra-virgin olive oil
Salt to taste
Instructions:
Instructions: Clean blossoms by removing the staemen, and fill with the mozzarella pieces, seal by pressing the top together.

Bread the vegetables by dipping in flour, seasoned with salt and pepper, then the eggwash, and finally the bread crumbs.

Heat 1/4-inch oil in a large saute pan until very hot but not smoking, and pan fry the vegetables until golden, about 2 to 3 minutes on each side. Drain on paper towels and season with salt. Repeat until all vegetables are done. Serve with herb oil.

Herb oil: Combine all ingredients, season with salt and pepper. (

Makes about 1/3 cup)

This recipe yields 4 servings.

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