Recipes are fun to play with, they get changed around for lots of different reasons. It's always fun to try new food and new ideas. My friend Tracy sent me a picture and her revisions to my Eggplant Corn Fritters with Chunky Tomato Red Pepper Coulis; she calls hers the...store-brand veg oil (bonus points for canola)
1/2 c packaged cornbread stuffing
3/4 c generic flour (bonus points: unbleached variety)
2 tsp baking powder (add 1/4 tsp more if expiration date is more than 3 months)
salt
black pepper
1/3 c milk
1 egg
2 little eggplants from your friend's garden (not quite wilted to the point of shriveled)
1/2 cup of packaged, dehydrated, mixed veggie chips
......
Turn radio on alt-rock radio station as loud as neighbors can tolerate
Cut eggplant into medium dice
Toss with 1 t. salt and let rest 20 minutes
Rinse eggplant
Combine dry ingredients (after checking for & discarding weevils)
Combine dry ingredients (after checking for & discarding weevils)
Use of potato masher to grind croutons in cornbread stuffing and veggie chips is fine
(Open beer left by roommate in fridge. Don't pour it in the recipe.)
Beat together milk and egg
Add milk mixture to dry ingredients (adding more milk if needed to make a smooth batter)
Stir in the eggplant. (have your 10-year-old take photos so there's proof)
Drop batter by ¼ C. measure into (medium) hot oil
(don't get too distracted by Red Hot Chili Peppers on radio)
Mash and turn fritters while cooking, fritters should be golden brown on both sides
Add milk mixture to dry ingredients (adding more milk if needed to make a smooth batter)
Stir in the eggplant. (have your 10-year-old take photos so there's proof)
Drop batter by ¼ C. measure into (medium) hot oil
(don't get too distracted by Red Hot Chili Peppers on radio)
Mash and turn fritters while cooking, fritters should be golden brown on both sides
Drain fritters on paper towels
Or not
Serve with jar o' salsa
Serve with jar o' salsa
**disclaimer: Although this is Tracy's recipe, it could be modified again (dueling recipes anyone?) with the use of olive oil and whole wheat flour for a health boost.
I love this recipe, but don't have friends with a garden. Can I substitute grocery store eggplant? If so, what's the best way to handle them? Thanks!
ReplyDeleteSure you can substitute grocery store eggplant. I would treat them the same way for chopping, salting and rinsing.
ReplyDeleteSit"Bonus points for canola oil"? I thought that 1. canola came invariably from gen-mod plants because 2. Rapeseed (the original plant from which the gen-techs made canola) is toxic?
ReplyDeleteNot so?
Sandy, if you read the note at the bottom you'll see that this is essentially a guest post by Tracy. There is a note at the bottom that talks about modifications to her version to make it healthier choices.
ReplyDelete