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 saut� 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
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