Eggplant Fritters with Herbs - Josephine Araldo & Robert Reynolds - From a Breton Garden

[Guest guest]

* Exported from MasterCook *

 

Eggplant Fritters with Herbs

 

Recipe By : Josephine Araldo & Robert Reynolds - From a Breton Garden

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian French

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large or 2 small eggplants

Fritter Batter

1 1/2 cups flour

2 whole eggs

1 cup milk

1 tablespoon chopped fines herbes: tarragon, chives

sweet basil, and chervil -- (any combination)

1/2 teaspoon or 1 sprig chopped thyme

A few leaves oregano

Salt and freshly ground pepper

Grapeseed oil for deep frying

 

Peel the eggplant and cut into 1/2 inch thick slices. Salt and rinse. Pat

completely dry.

To make the fritter batter, put the flour in a mixing bowl. Make a well in the

flour and add the eggs. Whisking with a fork, work in 1 cup of cold milk to make

a smooth batter. Add the herbs and season with some salt and pepper.

 

In a large skillet, heat the grapeseed oil. Make sure there is enough room to

completely submerge the eggplant slices in the hot oil. Do not bring the oil to

a rolling boil because the slices will brown faster than they can cook.

 

Dip each slice of eggplant in the batter. Deep fry the slices in hot oil until

the vegetable is tender and golden. Remove to paper towels and drain. Serve hot.

 

1001 Things to do with eggplant @

http://home.att.net/~ashburysaubergines/index.html

 

- - - - - - - - - - - - - - - - - -