How to turn eggplant and zucchini into deep-fried deliciousness

Once upon a time, it felt lonely to cook for a hobby. Thanks to YouTube and countless food websites and blogs, I connect easily with kindred spirits now. So when I spend a gloomy Saturday in the kitchen working on a technique, or recreating a favorite restaurant dish, I know I am not alone.

Deep-frying is one of those techniques for which I welcome tips from others. As with any new-to-me cooking technique, I take my time. Thin slices of zucchini are a good start. Deep-fried, wow, delicious. A light coating of potato starch or cornstarch adds a crisp, light texture. Sprinkle the slices with salt as soon as they come out of the oil, then serve them with a dipping sauce or slip into brothy soups or omelets for a rich, intriguing element.

Do the same with eggplant - even if you don't think you like it, try it fried.