Eggplant Fritters (version II)
1 eggplant, peeled and cubed (4 cups)
Heat 1/4 cup oil in a skillet and add the eggplant, salt and pepper. Cook, shaking the skillet and stirring, until the pieces are tender. Add the green onions and garlic. Cook, shaking the skillet and stirring, about 1 minute longer. Drain well in a colander.
vegetable oil for frying
salt and pepper
1 cup green onions, chopped
1 tablespoon garlic, minced
2 eggs, beaten
1 cup flour
1/3 cup milk
1 tablespoon baking powder
1/4 cup chopped chives
In a bowl, put the eggs and flour and stir with a wire whisk. Add the milk, stirring. Stir in the baking powder and chives. Add the eggplant and blend well. Add oil to a skillet, to a depth of about 1/4 inch . When oil is hot, drop the batter, about 2 tablespoon at a time into the oil. Cook until brown, about 1 minute on each side. Drain on paper towels.
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