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Eggplant Fritters (P, KLP, TNT)
Source: Newsday
Serves: 6 as a side dish

3 eggs
1-1/2 cups water
2 tsp. vegetable oil
2 tsp. coarse salt
1/4 tsp. paprika
1 cup matzo meal
1 medium eggplant, peeled, thinly sliced, salted and drained
potato starch
vegetable oil for frying

In a mixing bowl, combine eggs, water, 2 tablespoon oil, salt, paprika, and pepper. Beat with a mixer until mixture is very frothy. Beat in matzo meal. Set aside.

Eggplant slices should be salted on both sides, then allowed to drain on absorbent towels for at least 20 minutes. To drain most thoroughly, place a piece of towel on top of the slices as well, then place a baking sheet over the slices and weight it down. Wash and dry eggplant slices after draining.

Coat eggplant slices lightly on both sides with potato starch. Dip into matzo batter. If the batter thickens too much, add enough water to make desired consistency. In a large skillet, heat enough oil to cover slices.

Fry eggplant in fat heated to 375°F until lightly browned on both sides. Drain on paper towels. Garnish with parsley and lemon wedges if desired.

Poster's Notes:
This recipe has been in my files for years (it came from a March 1973! edition of Newsday, a newspaper on Long Island; we live in Texas now). My husband and I just loved it, but I haven't made it in ages because my children didn't like eggplant, and also because it is fried. (I have copied the recipe basically as it was written last century. There may be some modern changes which we would more naturally use today).

Posted by Barbara Berner

Nutritional Info Per Serving: N/A