Recipe By : Cooking with Class - Anne Moreschi
Serving Size : 1 Preparation Time :0:00
Categories : Eggplant
Amount Measure Ingredient -- Preparation Method
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1 Lg Eggplant
1/2 C Parsley -- chopped
3 Ea Eggs
2 C Flour
1 Tbsp Baking Powder
1 1/2 C Water -- or maybe 2 cups
Dash Salt
Dash Pepper
Vegetable Oil -- for frying
Peel eggplant; discard ends. Slice into 1/4 inch thin rounds. Then slice the
rounds in half and slice into thin, julienne strips. Put incolander, salt,
and let drain while preparing batter.
In lg bowl, beat up eggs. add flour, baking powder, and 1 1/2 c water. Mix
well. Stir in eggplant. If batter is very thick, add more water. Batter
should be thick enough to spoon.
Heat about 1/4 inch oil in lg frying pan. Add batter by spoonfuls, spreading
out to a flat circle. Cook over medium heat until browned on one side then
flip over and continue cooking.
You may need to add more oil at some time during frying.
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Serving Ideas : Put on serving plate and sprinkle with parsley.
NOTES : Fritters may be prepared a day in advance. Cool completely, cover
well, and refrigerate. Bring to room temp, put on baking sheet and heat in
425 oven.
