EGGPLANT FRITTERS WITH HONEY

Eggplant Fritters with Honey image

Provided by @MakeItYours

Number Of Ingredients 6

2 eggplants (about 1/4 pounds)
About 2 cups milk
Flour for dusting or dredging
Salt
Olive or sunflower oil for deep-frying
Orange blossom honey or other aromatic runny honey

Steps:

Preparation 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. VariationIn Córdoba, I had the eggplant slices dipped in batter. The coating was crisp, the eggplant was moist, and they were served with molasses. Reprinted with permission from The Food of Spain by Claudia Roden, © 2011 Ecco, an imprint of HarperCollinsPublishers