Makhua chub khai thord (aubergine fritters)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 2 | Eggs, beaten | |
| Salt to taste | ||
| 2 | tablespoons | Milk |
| 2 | Aubergines (eggplants), finely sliced | |
| Oil for deep frying | ||
Directions
Mix the eggs, salt and milk together to make a batter. Dip the aubergine slices into the batter and deep-fry the coated aubergine slices in the oil over moderate heat until evenly brown.
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987
Posted by Stephen Ceideburg