I know it’s been a while since I last posted any recipes. I was on vacation for a bit, which was a lot of fun. Got to watch a play on Broadway again, which was TOTES awesomeee. I don’t know about you but I never get tired of doing the touristy stuff. ^.^ I am a bit under the weather today which is not so awesome, but I am posting nonetheless. So without further ado, eggplant fritters:
For the Eggplant
1 eggplant salt to taste 1 tablespoon minced garlic 2 tablespoons sesame oil scotch bonnet pepper – mincedFor the Batter
2 cups flour 1 tablespoon sesame oil 1 teaspoon minced garlic 1 generous pinch of salt 1 teaspoon heaping baking powder 2 tablespoons cornstarch waterMethod
-Slice the eggplant thinly, into 1/4 inch circles, rinse and drain.
– To the eggplant, add the salt, minced garlic, sesame oil and pepper and combine and set aside for about 15 minutes.
– In the meantime we can make the batter. Add all the dry ingredients into a bowl and combine them.
– Next, add enough water, to make a thick paste that coats the back of a spoon. Remember you need the paste to adhere to the eggplant, so a paste that is too runny will slide right off.
-Mix the batter until smooth.
-In a skillet, heat some vegetable oil for deep frying.
-Coat the individual slices in the batter and add to the oil and deep fry until golden brown…about two minutes on each side. Remember to keep your oil at a medium temperature. If the oil is too hot the eggplant won’t cook and you will end up with a raw product. If it’s too cool, you will end up soaking up excess oil and it takes forever to cook.
– Serve and enjoy.
The Makeshift Chef 