Those of you who are my friends on Facebook might be disappointed that I'm not featuring tomato-cracker salad today, but I promise that one is coming! Today's recipe features another veggie that is in abundance around here right now, eggplant. Though I'm not a huge fan of eggplant prepared any other way, fried eggplant is one of my favorite side dishes (you know we prefer to fry EVERYTHING in the South! LOL) This is actually a quite simple dish to make... enjoy!
First, peel and cut the eggplant into slices or "fries" (you can see I opted for eggplant fries when I made these.)
After you have cut the eggplant, place it in a colander and sprinkle it with a fair amount of salt. Eggplant contains a LOT of water and the salt will help to draw some of that water out so that your eggplant won't soak up too much oil when you are frying it. Let the eggplant sit for about 20-30 minutes.
Rinse the eggplant well and pat dry with paper towels.
In a small bowl, mix 1 cup of flour, 1 tsp. cornstarch, 1/2 tsp. salt, 1/2 tsp. garlic powder and 1/2 tsp. onion powder.
In another bowl, beat 2 eggs.
Pour vegetable oil into a large frying pan so that it is about 1/2" - 1" deep. Heat oil on medium-high heat.
Dip eggplant pieces into egg, then dredge in flour.
Fry them on both sides until golden brown and watch them CLOSELY - it doesn't take very long to cook them!
Here's the finished result!
That looks yummy!!!
ReplyDeleteThank you!
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