Eggplant Fritters With Honey

1. 1

   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.

2. 2

   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.

3. 3

   Serve hot with a dribble of honey, and let people help themselves to more honey if they like.

* Per serving · 4 servings · Values may vary.

No additional tips available.