Eggplant Fritters with Honey

From the kitchen of Carly

Silky eggplant soaked in milk, then dredged and fried until golden and crispy. Serve these warm fritters with a generous drizzle of aromatic honey, letting it pool into the tender flesh. Simple, elegant, and addictively good.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

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

Instructions

  1. 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.

  2. 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.

  3. Serve hot with a dribble of honey, and let people help themselves to more honey if they like.