EGGPLANT FRITTERS IN MOLASSES (Berenjena frita con miel de caña)

You will love this tapa, one of my personal favorites! This recipe is from Claudia Roden´s cookbook "The food of Spain", great book to have if you like Mediterranean cooking.

Ingredients:

2 eggplants (about 1/4 pounds)

About 2 cups milk

Flour for dusting or dredging

Salt

Olive or sunflower oil for deep-frying

Molasses, orange blossom honey or other aromatic runny honey

Directions:

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.

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.

Serve hot with a dribble of molasses or honey and a cold Malta drink and there you go!

*You can do these with a simple batter as well, they are equally as tasty =)

un abrazo,

cari