| |
|
What You Need:
(To Serve: 6 - 8)
|
|
|
|
1 small eggplant, sliced
1 zucchini cut in ¼-inch slices
1 small cauliflower, separated into flowerets
1 recipe Thin Fritter Batter with 1 or 2 tablespoons additional liquid, if needed
Cooking oil
Almond leaves (or other greens, optional)
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Prepare eggplant by slicing into ¼-inch slices.
|
2. To remove bitterness from this otherwise delicious vegetable, lay slices onto a board and sprinkle the tops of each slice with salt.
|
3. Let stand for 30 minutes. When time is up, wipe off excess salt and soak slices in a bowl of water for about 10 minutes.
|
4. Remove eggplant from water, drain on paper towels; then dip in fritter batter, one piece at a time. Heat oil to 375°F degrees.
|
5. Using a slotted spoon, drop several slices into hot oil and fry until browned on one side, then turn and brown on other side.
|
6. Remove and drain on paper towels. Place on ovenproof platter and keep warm in low oven until other fritters are finished.
|
7. Dip the remaining vegetables into batter and fry as above. Serve on almond leaves with a favorite vegetable sauce.
|
|
|
|
|
