I have assumed the major role for menu, preparation and cooking of the food and drink for a class reunion. As a member of the class, I would like to prepare as much as I can prior to the event so I can participate as much as possible. One of the things I want to serve are different breaded and fried vegetables both for appetizers and as part the side dishes for the main course. What is the best way to pre-bread and freeze the vegetables so that I can simply toss them in a fryer without sacrificing taste and quality. And are there specific vegetables that would lend themselves to the process better. My initial thoughts are that these vegetables would be yellow squash, zuchinni squash, eggplant and green tomatoes. Any suggestions of other vegetables would be appreciated.

Hi Terry in Alabama, I have never frozen anything but tomatoes after breading. The tomatoes were soggy.since zuchinni has a lot of water, I'd be concerned that it would to, although you can buy it breaded & frozen. as for the summer squash, I've never frozen it. Why not try a couple of pieces of each and see how it works?I know that this isn't much help,but lots of luck and let us know what you done