member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Gillian Scarlett      

Recipe Categories:

    Eggplant Fritters


    Source of Recipe


    epicurious

    List of Ingredients




    1 1-pound eggplant
    1 cup mustard oil
    1 cup all-purpose flour
    1 1/2 teaspoons salt
    1 teaspoon turmeric
    1/2 teaspoon cayenne pepper

    Recipe



    Cut off and discard stem and bottom end of
    the eggplant. Cut eggplant crosswise into
    3/4-inch slices, then cut slices into 3/4-
    inch strips.

    Place strips in a colander, sprinkle with
    salt, and toss. Set colander over a bowl or
    in the sink and let eggplant stand for at
    least 1 1/2 hours, preferably for 2 to 3,
    stirring it a couple of times. Rinse
    eggplant under cold, running water, rubbing
    the strips lightly in your hands. Shake
    colander to drain. Lay strips on a triple
    thickness of paper towels; cover with
    another triple layer of towels.

    Using your palms, press each eggplant strip
    very firmly until it looks green and
    translucent and feels firm and leathery when
    pressed between fingertips. Repeat pressing
    process on fresh toweling if eggplant has
    not yet reached this stage. Repeat with
    remaining eggplant strips.

    Heat the oil in a large, heavy sauté pan to
    360 degrees F.

    Combine flour, salt, turmeric, cayenne and
    coat eggplant batons with the mixture,
    shaking off any excess. Place as many of the
    batons in the pan as will fit loosely
    without overcrowding. Fry, turning, until
    golden brown, about 2 minutes. Remove from
    the pan with a slotted spoon and transfer to
    paper towels to drain. Season with salt.

    Yield: 4 servings Prep Time: 10 minutes Cook
    Time: 20 minutes Inactive Prep Time: 2 to 3
    hours

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â