Ben and I loooove eggplant fritters. When we're feeling fancy, we call them eggplant beignets. It's not an every day food (to paraphrase Cookie Monster, who now eats healthy foods in addition to cookies), but they just go so well with lasagna! Here's my recipe.
Vegan Eggplant Fritters
3/4 c. canola oil (for frying)
1 small eggplant
1 c. flour
1/4 c. cornmeal
1 tsp. baking powder
2 T sugar
1 tsp salt
Ener-G equivalent to 1 egg
Squirt of Sriracha sauce
Generous 1/2 c. soy milk
Heat the canola oil in a large pan until a drop of water dripped into the oil makes a nice crackling sound. Not too hot or you will totally hurt yourself! Make the batter by whisking together the dry ingredients. Add the wet ingredients to make a thick batter--a little thicker than pancake batter, if that helps; it needs to be thick enough that it won't slide off of your slices of eggplant. Slice the eggplant into 1/2-inch rounds and dip each into the batter. Fry several at a time in the oil, removing with a slotted spatula to a paper towel- (or brown paper-) covered plate THAT YOU HAVE PREPARED BEFOREHAND! Seriously, people, you do not want to be ripping up brown paper bags while holding a spatula full of nearly-burned beignets in one hand! I have been there and it's a bad time.
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