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Before you jump to Pan-Fried Eggplant and Zucchini Panko Fritters recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
The benefits of healthy eating are now being given more publicity than ever before and there are a number of reasons for doing this. Poor diet is a contributing factor in health problems such as heart disease and hypertension which can put a drain on the economy. Wherever you look, people are encouraging you to live a healthier lifestyle but but then, you are also being encouraged to rely on fast foods that can affect your health in a damaging way. People typically believe that healthy diets call for much work and will significantly change the way they live and eat. Contrary to that information, people can change their eating habits for the better by making a couple of modest changes.
Initially, you must be extremely careful when food shopping that you don’t unthinkingly put things in your cart that you don’t want to eat. For instance, has it crossed your mind to check how much sugar and salt are in your preferred cereal? A great healthy substitute can be porridge oats which have been proven to be great for your heart and can give you good sustainable energy at the start of the day. Mix in fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can be a normal part of your new healthy diet.
Therefore, it should be quite obvious that it’s not at all hard to add healthy eating to your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to pan-fried eggplant and zucchini panko fritters recipe. You can have pan-fried eggplant and zucchini panko fritters using 6 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Pan-Fried Eggplant and Zucchini Panko Fritters:
- Provide 1 Eggplant (slim Japanese type)
- Take 1/2 Zucchini
- Provide 1 Salt
- Prepare 1 dash Pepper
- You need 3 tbsp Panko
- Get 2 tbsp Extra virgin olive oil
Instructions to make Pan-Fried Eggplant and Zucchini Panko Fritters:
- Slice the eggplant and zucchini into 1 cm rounds. Lay them on a baking tray and season with salt and pepper.
- Sprinkle with panko and extra virgin olive oil.
- I recommend the time- and energy-saving method of using the remaining space around your entrée dish to bake them.
- Once the panko browns to a crisp, they're done.
- [Recipe reference] I served them as a side to fresh salmon in sweet chili and mayonnaise sauce.
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