by Lorie Lewis Ham

Welcome to KRL’s Chef’s Kitchen, a series of articles that takes us into the kitchens of local chefs where they share not only a personal recipe but a story behind it. This week we are again in the kitchen of Martin Barcellos, chef and owner with his wife Dawn, of Valentino’s Italian Restaurant in Reedley. You’ll find a discount coupon for Valentino’s at the end of this article.

Martin cooking at Valentino's

One of Martin’s favorite things to do as a child was to go in the garden with his grandfather and pick eggplant and zucchini. He’d then watch his grandmother fry them into one of his favorite dishes.

Here’s what she would do while he watched, mouth watering, taking in every tip so one day he could make them himself:

Fried Eggplant & Zuchini

Wash the vegetables and dry them well.

Batter 1 cup flour
2 eggs
salt and pepper and granulated garlic to taste

Beat eggs add flour and spices. Thin with a little water if needed. Use an 8 inch pan over medium-high heat. Slice eggplant and zucchini 1/4 inches thin. Fry until golden brown on both sides,

“Enjoy with summer BBQ or as an appetizer,” said Martin. “BON APPETIT!”

Learn a more about Valentino’s and enjoy another of Martin’s recipes in an earlier article on last year’s Reedley Taste of the Town and check out last month’s Chef’s Kitchen for another of Martin’s recipes.

Check out Martin’s cooking for yourself-treat yourself to Reedley’s own Valentino’s–their specials are listed on their Facebook page. Check out this special coupon for KRL’s readers!

Lorie Lewis Ham is our Editor-in-Chief and an enthusiastic contributor to various sections, coupling her journalism experience with her connection to the literary and entertainment worlds. Explore Lorie’s mystery writing at Mysteryrat’s Closet.