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Eggplant Fritters

August 2, 2012


If your house is like mine, leftovers all too often don’t get eaten. It drives me crazy — I just can’t stand wasting anything.

So I’m always trying to come up with new ways to repurpose whatever bits of good cooking somehow manage to find their way into the fridge after dinner.

The Sweet & Spicy Eggplant from last night is a perfect example. It was really delicious but I knew it wouldn’t get consumed again today unless I could figure out something different to do with it.

So I decided to try this: Taking a basic fritter batter, adding the eggplant leftovers & serving the resulting fritters with a dipping sauce of hoisin & chili sauce.

It worked!

You’ll Need:

1 cup leftover Sweet & Spicy Eggplant, drained of excess liquid in a strainer

2 eggs

1 cup milk

1 1/2 cups flour

1 1/2 tsps baking powder

1 tsp salt

Canola oil

4 tbs hoisin sauce

4 tbs Asian chili sauce

2 small bowls

A whisk

A large bowl

A deep frying pan

A small ladle

A spatula

A platter lined with papertowels


1. Combine the eggs & milk in a small bowl.

2. Combine the flour, baking powder & salt in the large bowl.

3. Add the eggs & milk to the flour mixture & stir til smooth with the whisk.

4. Fold in the drained eggplant.

5. Heat canola oil in a deep fry pan til it shimmies.

6. Drop a ladle full of the eggplant batter into the hot oil for each fritter, taking care not to crowd the pan, and fry over medium high heat just a few minutes, or until the edges start to turn brown and the fritters have lots of bubbles in the center of the batter.

7. Turn the fritters & continue cooking the same way on the other side.

8. In the other small bowl, combine the hoisin & Asian chili sauce for the dipping sauce.

9. Remove the fried fritters to the paper towel lined platter to drain. Then serve immediately with the dipping sauce.

Makes 10 generously sized fritters.

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