Spanish Eggplant Fritters with Honey
1-2 cups whole milk,
3/4 cup all-purpose flour,
1/2 teaspoon salt, honey
- Place the spears in a bowl and cover with the milk for an hour, weighing them down with a plate so they are fully submerged.
- Preheat fryer to 375°F.
- In a bowl, mix the flour with the salt. Drain and pat the eggplant dry, and dredge them in the flour and salt, shaking off any excess flour. Place on a plate, and line another plate with paper towels.
- Place the basket in the rest position on the fryer, and layer about half of the eggplant into to the fryer. Cover with the basket lid and lower slowly into the oil. Fry until golden brown, about 4 minutes.
- Remove eggplant from the oil, and place to drain on the paper towels. Drizzle with honey before serving.