Spanish | Eggplant Fritters with Honey

Posted on October 8, 2011

One of the reasons that I like this dish is that I can make a lot or just one eggplant, perfect for farmstand cooking. These are a delicious mix of sweet and savory. Soaking in the milk prevents the eggplant from absorbing oil, mine turned out great, not greasy. I will be making these again and again!

Yield: as much as you want

Ingredients

eggplant

whole milk

flour for dusting

kosher sea salt, to taste

olive oil for frying

orange blossom honey or similar honey

Maldon salt (optional)

 

Method

Peel eggplant and cut 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 flour mixed with a sprinkling of salt. Dust eggplant in flour, pat off 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. Top with Maldon salt.

 

(Ref. "Eggplant Fritters with Honey" recipe, The Food of Spain.)