Sally's party fritters

Yield: 1 Servings

Measure Ingredient
1 \N Aubergine (eggplant/brinjal) whatever you call them in your country
\N \N Mozzarella cheese, sliced thinly
\N \N Fresh or dried basil and parley for seasoning
\N \N Salt and freshly ground black pepper
\N \N Olive oil and butter
\N \N Oil for deep frying
125 grams Flour
\N \N Salt and pepper
1 tablespoon Olive oil
200 millilitres Beer
2 \N Egg whites
1 can Chopped tomatoes (pureed in a food processor or liquidiser)
3 \N Cloves garlic
\N \N Olive oil
\N \N Sugar



To prepare the fritters : Slice the brinjals thinly (lengthwise) and place on a plate, sprinkle liberally with salt and leave to stand (degorge) for about 20 minutes to let all the bitter juices run out. Wash well and then fry in olive oil and butter and sprinkle with a few fresh/dried herbs and pepper. Drain well on kitchen paper and set aside.

Thinly slice the cheese and make sandwiches with two slices of brinjal placing the slice of cheese in the middle. Dip quickly into the batter and dry in hot oil for about 2 minutes each side. Serve as soon as possible dipping into a good tomato and garlic sauce. (see recipe below) To make the batter : Sift the flour into a bowl and season with salt and pepper. Make a well in the centre and add the oil. Gradually mix in the beer until all the flour is incorporated (or simply make the batter in a food processor - quicker and easier in my opinion.

Let the batter to stand for about one hour to rest, otherwise it will shrink away from the food you are trying to fry and provide an uneven coating..

Then whisk the egg whites until stiff and carely fold into the beer mixture until you have a wonderful puffy mixture. It is now ready for the brinjal "sandwich".

(This is suitable for any fritters and is a wonderfully light batter to coat shrimps and prawns / mushrooms / blanched cauliflower / bananas/ apples etc - NOTE : when cooking fruit - lightly dust the prepared fruit with icing sugar before dipping into the batter and then coat with cinnamon sugar when you have finished frying and draining.

TIP : if you remove about 3 tablespoons of flour and replace with cornflour you will get a lovely light crispy batter.

Tomato and Garlic Sauce: Crush the garlic and cook gently in the oil. Then add the pureed tomatoes and sweeten with a little sugar to taste. Place is a serving dish and use as a dipping sauce for the fritters.

Sally Paterson, Durban, Kwazulu Natal, South Africa.

Posted to Recipe Archive - 16 Feb 97 by ted by: sallyp@... on Feb 16, 9.

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