If you think that good vegetables can only be breaded with eggs, life has surprises in store for you.Mix flour and milk to a consistency similar to pancake batter, and then add the vegetables or cheese, cut into small pieces. An important golden rule is that the vegetables should never be salted, as they will drain and drop the breadcrumbs during cooking. Roll them in breadcrumbs, press them in thoroughly to coat the surface evenly, then roll them in the batter again and roll them in the breadcrumbs once more. Let stand for 10 minutes before baking to allow the breadcrumbs to set. Fry in oil until red. When frying the cheese, check that the breadcrumbs are well coated and turn them carefully while frying to avoid damaging the breadcrumbs and causing the cheese to run out. Salt the vegetables after baking.