Best Eggplant Fritters With Honey Recipes

FRIED EGGPLANT WITH HONEY (BERENJENAS FRITAS CON MIEL)

Steps:

• Cut the eggplant in round slices or in matchsticks, depending on your preference.
• In a large bowl, cover the eggplant with milk and add a pinch of salt. Allow the eggplant to soak for about an hour (this is to draw out any bitterness).
• Drain the eggplant and coat the slices in the flour, which you can season with salt and pepper if desired.
• Fry the slices in a deep, heavy pan with abundant olive oil. (Make sure the oil is very hot before adding the slices and fry in batches as to not overcrowd the pan!)
• Remove the eggplant and drain on paper towels. Season with a pinch of salt. Drizzle with honey or molasses before serving.

EGGPLANT FRITTERS WITH HONEY

Steps:

• Peel the eggplants and cut them into slices about 1/3 inch thick. Put them in a bowl, add enough milk to cover, and put a small plate on top to hold them down. Let soak for 1 to 2 hours; drain.
• Cover a plate with plenty of flour mixed with a sprinkling of salt. Working in batches, turn the eggplant slices in this so that they are entirely covered with flour, then shake them to remove the excess. Deep-fry in sizzling but not too hot oil, turning the slices over as soon as the first side is brown. Drain on paper towels.
• Serve hot with a dribble of honey, and let people help themselves to more honey if they like.

EGGPLANT FRITTERS

Steps:

• Place shredded eggplant on a paper towel and lightly sprinkle with salt and let sit for 15 minutes.
• Use another paper towel to press down on it to remove excess moisture.
• Saute eggplant for 2-3 minutes in margarine, and allow to cool.
• Place eggplant in a bowl and mix with feta, green onions, dill, parsley, eggs, flour salt & pepper.
• In deep frying pan fill with oil about 1/4" deep.
• Form small patties and fry until golden brown.
• Drain on paper towels.
• Enjoy.