RFCJ RECIPE ARCHIVE
Posted by : Lita Latkes: Eggplant - pareve
1 Lg Eggplant 1/2 C Parsley -- chopped 3 Ea Eggs 2 C Flour 1 Tbsp Baking Powder 1 1/2 C Water -- or maybe 2 cups Dash Salt Dash Pepper Vegetable Oil -- for frying Peel eggplant; discard ends. Slice into 1/4 inch thin rounds. Then slice the rounds in half and slice into thin, julienne strips. Put incolander, salt, and let drain while preparing batter. In lg bowl, beat up eggs. add flour, baking powder, and 1 1/2 c water. Mix well. Stir in eggplant. If batter is very thick, add more water. Batter should be thick enough to spoon. Heat about 1/4 inch oil in lg frying pan. Add batter by spoonfuls, spreading out to a flat circle. Cook over medium heat until browned on one side then flip over and continue cooking. You may need to add more oil at some time during frying. - - - - - - - - - - - - - - - - - - Serving Ideas : Put on serving plate and sprinkle with parsley. NOTES : Fritters may be prepared a day in advance. Cool completely, cover well, and refrigerate. Bring to room temp, put on baking sheet and heat in 425 oven. Recipe By : Cooking with Class - Anne Moreschi
