Friday, April 15, 2011

Eggplant Fritters

I got this recipe from my new Damon Lee Fowler cookbook - New Southern Cooking.

The veggie hater told me he didn't really HATE eggplant so I took that and RAN.  First you peel and chop up your eggplant- very small, diced. The less they can taste, the better!

Then in a bowl you put in 2 eggs, salt, pepper and 2 Tbsp of milk. Whisk all that together. Add a few handfuls of chopped green onion or scallions. Then add 1/2 cups of AP flour. Whisk again! Then fold in your eggplant.

In a pan, I heated up maybe 1/4 cup of oil - got it to 375 degrees (medium high). To know if it's ready to fry, take a few drops of water and drop them in the grease. If they sizzle, you're good to go.

Take a teaspoon and drop in a just a little bit of your batter. I got maybe 8 of them in the pan at a time. I fried until golden on the bottom, then flipped. I'd say 3 minutes total.

They aren't like BEAUTIFUL, but they're fritters you know - imperfect. I made a quick chipotle dipping sauce with chipotles and light sour cream. These were a GREAT side dish! Conrad ate three of them and then when we went back to get more sausage and mushroom/potatoe casserole - I saw he grabbed a few more fritters. SUCCESS!

They were REALLY good. I would make these again - they must be eaten hot though, so don't make them and leave them!