Wednesday, August 1, 2012

Eggplant Fritters

The summer seems to be dragging on.  It's hot, it's humid and it doesn't show signs of stopping anytime soon.  We're lucky out here in Alabama to not be suffering from the drought as much as the rest of the country.  Unfortunately our grass has come out of it's dormancy with a vengeance.  It's takes about 3 days before it looks like it needs to be mowed again. Sigh!  Did I mention how hot it is.

This weekend we sat outside with cool glasses of homemade lemonade on our freshly mowed grass watching the kid play around in the backyard.  He was supposed to be playing in the splash pool, but he doesn't have much interest in it.  The husband said that it was what living in the South was meant to be--sipping lemonade on the back patio.  What a romantic!

The growing season is wonderfully long out here.  Right now eggplants are abundant at our local farmers market.  There is something about eggplants I find so beautiful.  The deep rich color, the firm skin, the meaty and tender flesh.  I can't resist buying them when they are so beautiful.  I'm a sucker for a pretty eggplant.  

The husband however, not so much.  

Oh well.  I'll enjoy these on my own then...and I do.

In addition to being a good source of fiber, eggplant brags of a host of vitamins and minerals.  It also contains phytonutrients that fight free radicals that can cause cancer and premature aging.  In the same family as tomatoes, potatoes and sweet peppers, eggplants are a delicious addition to any diet.

Eggplant Fritters
serves 5
adapted from: Food Wanderings

1 medium eggplant (14 oz/400 gr)
1 cup white whole wheat flour
3/4 cup water
3/4 tsp salt or to taste
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp cayenne pepper powder or Kashmiri red pepper powder
1/4-1/2 tsp red pepper flakes (optional)
1 egg
1/3 cup vegetable oil, divided, for frying (you may not need all of it)

1. Slice the eggplant in 1/3 inch slices, discarding the stem and the bottom.
2. In a medium bowl combine the remaining ingredients, except the oil, and whisk together until smooth.
3. Heat 2 tbs. of the oil in a large skillet on medium high.   When the oil is hot dip the eggplant slices in the batter, letting the excess batter drip back in the bowl.  Place eggplant slices in hot oil.  Fry until golden brown on both sides.  Remove the slices and drain on a paper towel.  Add more oil if necessary and repeat with the remaining eggplant slices until they are all cooked. 

What the Husband thinks:  He's not a big fan of eggplant.  He dutifully eats at least one slice every time I make these. 

What the kid ate:  He nibbled...then he ate steamed carrots.  I guess he feels the same way about eggplant as his father.  Although, I think he may have liked them if he gave them more of a chance.  That, sadly, goes for a lot of things I make.

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