Eggplant Fruit Fritters
Ingredients
Directions
Prepare the eggplant
Peel the eggplant and cut it into slices about ½ inch thick.
Soak the slices in salt water for 30 minutes, then drain thoroughly.
Fry and serve
Dip the slices into frying batter.
Fry in boiling fat for 5 to 6 minutes.
Drain on a wire rack or kitchen paper.
Arrange neatly on a hot dish and sprinkle with coralline pepper if desired.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Eggplant
- Forms the tender, moist interior of each fritter inside the batter.
- Frying batter
- Forms a crisp, golden coating that seals in moisture during frying.
- Frying fat
- Conducts heat quickly to cook the batter and eggplant and brown the coating.
The step that matters
Drain thoroughly after soaking. Eggplant holds a lot of water. Any moisture left on the slices turns to steam in hot fat, which can loosen the batter and make the fritters greasy instead of crisp.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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