1 large or 2 small eggplants Fritter Batter
1 1/2 cups flour
2 whole eggs
1 cup milk
1 tablespoon chopped fines herbes: tarragon, chives
sweet basil, and chervil, (any combination)
1/2 teaspoon or 1 sprig chopped thyme
a few leaves oregano
salt and freshly ground pepper
grapeseed oil for deep frying
Peel the eggplant and cut into 1/2 inch thick slices. Salt and rinse. Pat completely dry.
To make the fritter batter, put the flour in a mixing bowl. Make a well in the flour and add the eggs. Whisking with a fork, work in 1 cup of cold milk to make a smooth batter. Add the herbs and season with some salt and pepper.
In a large skillet, heat the grapeseed oil. Make sure there is enough room to completely submerge the eggplant slices in the hot oil. Do not bring the oil to a rolling boil because the slices will brown faster than they can cook.
Dip each slice of eggplant in the batter. Deep fry the slices in hot oil until the vegetable is tender and golden. Remove to paper towels and drain. Serve hot.