| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Side dish, Snacks, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | md | Eggplant |
| 1 1/2 | ts | Salt; divided |
| 1 | c | All-purpose flour |
| 1 | Egg; slightly beaten | |
| 1 | c | Milk |
| 1 | tb | Vegetable oil |
| Vegetable oil; for frying |
INSTRUCTIONS
Peel eggplant and cut into finger-size strips. Sprinkle with 1 tsp. salt; cover with water and soak 1 hour. Drain and pat dry with absorbent towels. Combine flour and 1/2 tsp. salt in a mixing bowl. Add egg, milk and 1 tbsp. oil; beat until smooth. Dip eggplant strips in batter, and fry in hot oil until golden brown; drain well. Posted to EAT-L Digest 9 October 96 Date: Wed, 9 Oct 1996 23:52:50 -0400 From: "Sharon L. Nardo" <snardo@ONRAMP.NET>
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