Eggplant Fritters
From the one star french chef Patrick Asfaux
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Cooking time :
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Eggplant fritters recipe for 4-6 people
- 4 eggplants (aubergines)
- some rapeseed oil
- For the batter :
- 1/4 l milk
- 2 whole eggs, separated
- 150g strong flour
- some olive oil
- salt and freshly ground pepper
Progression
1) About an hour before cooking your fritters, peel and slice your eggplants in pieces about a centimetre thick.
2) Place them in a dish and layer the aubergine slices with some salt. Cover and let the lot sweat off for an hour.
3) Meanwhile, make your batter : place your flour in a bowl. Make a well in the middle and add the two egg yolks a pinch of salt and a tablespoon of olive oil. Stir a little bit and start incorporating the cold milk gradually to avoid lumps.
Whisk the egg whites until stiff and fold them, carefully, into the batter.
4) Sweep your eggplant slices with a clean kitchen cloth and coat them with the batter 5 by 5. Shallow fry your fritters in batches of five in hot oil.
Cook them until they are golden brown all over. When done clear them on some kitchen paper.
5) Serve them warm or hot with a tomato and basil dip or as an accompaniment of a roast rack of lamb...
2) Place them in a dish and layer the aubergine slices with some salt. Cover and let the lot sweat off for an hour.
3) Meanwhile, make your batter : place your flour in a bowl. Make a well in the middle and add the two egg yolks a pinch of salt and a tablespoon of olive oil. Stir a little bit and start incorporating the cold milk gradually to avoid lumps.
Whisk the egg whites until stiff and fold them, carefully, into the batter.
4) Sweep your eggplant slices with a clean kitchen cloth and coat them with the batter 5 by 5. Shallow fry your fritters in batches of five in hot oil.
Cook them until they are golden brown all over. When done clear them on some kitchen paper.
5) Serve them warm or hot with a tomato and basil dip or as an accompaniment of a roast rack of lamb...
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