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Assorted Vegetable Fritters
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| What You Need: |
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1 small eggplant, sliced
1 zucchini cut in ¼-inch slices
1 small cauliflower, separated into flowerets
1 recipe Thin Fritter Batter with 1 or 2 tablespoons additional liquid, if needed
Cooking oil
Almond leaves (or other greens, optional)
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| How To Cook: |
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1. Prepare eggplant by slicing into ¼-inch slices.
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2. To remove bitterness from this otherwise delicious vegetable, lay slices onto a board and sprinkle the tops of each slice with salt.
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3. Let stand for 30 minutes. When time is up, wipe off excess salt and soak slices in a bowl of water for about 10 minutes.
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4. Remove eggplant from water, drain on paper towels; then dip in fritter batter, one piece at a time. Heat oil to 375°F degrees.
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5. Using a slotted spoon, drop several slices into hot oil and fry until browned on one side, then turn and brown on other side.
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6. Remove and drain on paper towels. Place on ovenproof platter and keep warm in low oven until other fritters are finished.
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7. Dip the remaining vegetables into batter and fry as above. Serve on almond leaves with a favorite vegetable sauce.
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