During our sojourn in Italy, I often fried blossoms and other vegetables. They were very light and so much better than ones I have done here in the past. The reason was that in Italy there are two types of basic flour "0" and "00".
The "00" is very fine which makes a wonderful coating for vegetables.

Question: What type of flour are all of you using for frying eggplant, vegetables, etc. Things that you do not want to be too heavily coated?

Jane, I use regular flour - though when giving a light coating to something, sometimes I use Wondra flour. But you should also know that King Arthur sells a version of "00": Italian-Style Flour

Panko!

quote:

Panko!

Panko = breading.
Flour = flouring.

One creates a thicker, coarser and crispier layer, the other creates a very light, almost impalpable layer that turns to dust as soon as it is touched.