Eggplant Fritters

Maxime Stinnett

I LOVE growing fruits and vegetables! As the son of farmers, I grew up maintaining a backyard garden with my parents—I even helped them install a drip irrigation system when I was 10. Now, I love visiting the Tassa farm and thinking about how to use the latest in-season veggie for my next meal.

Delicious and quick to make. Eggplants really make this sing, but you can use any vegetable — chopped, shredded, or mashed. Make (or grab) your favorite dip and you've got a perfect snack, or pair with some rice for a simple meal. This is a Mark Bittman recipe.

Ingredients


  • Grapeseed oil for deepfrying

  • One and 1/4 cups all-purpose flour

  • 2 teaspoons baking powder

  • 3/4 cup milk

  • 1 egg

  • One and 1/2 cups chopped and steamed eggplant

Directions


  1. Pour 2 inches of oil into a deepfryer or a deep pan, then turn the heat up to medium high. If you've got a meat thermometer, the ideal temperature is between 350F and 375F.

  2. Combine the flour and baking powder. In a separate bowl, beat the milk and egg together, then pour onto the dry ingredients. Feel free to add a couple more tablespoons of milk if the batter isn't thick enough. Add in the eggplant.

  3. Drop the eggplants into the oil, making sure they all have room so they don't cook together. Give them a single turn and pull them when they're browned on both sides — about 5 minutes per eggplant.

  4. Let them sit on a paper towel to soak up excess oil, and feel free to keep in them in a warm oven until all the eggplants are ready to eat.

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