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Vegetable and Herb Crisps
 (1 vote)
3 zucchini
1 large eggplant, thinly sliced
salt
vegetable oil for deep-frying
20 fresh basil leaves
20 fresh sage leaves
20 sprigs fresh flat leaf parsley
1 Using a vegetable peeler, peel long thin strips from zucchini.
2 Place zucchini and eggplant in a colander. Sprinkle with salt. Stand for 20 minutes.
3 Rinse vegetables under cold running water and pat dry with absorbent kitchen paper.
4 Heat oil in a large saucepan until a cube of bread dropped in browns in 50 seconds.
5 Cook vegetables and herbs, in batches, for 2-3 minutes or until crisp. Using a slotted spoon, remove and drain on absorbent kitchen paper.
Serves 8
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