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Sally's Party Fritters
by sallyp


Hi Dave

At last some time to type a recipe from my kitchen for "le Club" I haven't
made this recipe for years but it was a friend's birthday party last night
and he particularly likes brinjals (aubergine/eggplant to others) so here
it is.

Sally's Party Fritters

1 Aubergine (eggplant/brinjal) whatever you call them in your country
mozzarella cheese, sliced thinly
fresh or dried basil and parley for seasoning
salt and freshly ground black pepper
olive oil and butter
oil for deep frying

To prepare the fritters :

Slice the brinjals thinly (lengthwise) and place on a plate, sprinkle
liberally with salt and leave to stand (degorge) for about 20 minutes to
let all the bitter juices run out. Wash well and then fry in olive oil and
butter and sprinkle with a few fresh/dried herbs and pepper. Drain well on
kitchen paper and set aside.

Thinly slice the cheese and make sandwiches with two slices of brinjal
placing the slice of cheese in the middle. Dip quickly into the batter and
dry in hot oil for about 2 minutes each side. Serve as soon as possible
dipping into a good tomato and garlic sauce. (see recipe below)

Batter

125 gm flour
salt and pepper
1 tbspn olive oil
200 ml beer
2 egg whites

To make the batter :

Sift the flour into a bowl and season with salt and pepper. Make a well in
the centre and add the oil. Gradually mix in the beer until all the flour
is incorporated (or simply make the batter in a food processor - quicker
and easier in my opinion.

Let the batter to stand for about one hour to rest, otherwise it will
shrink away from the food you are trying to fry and provide an uneven
coating..

Then whisk the egg whites until stiff and carely fold into the beer mixture
until you have a wonderful puffy mixture. It is now ready for the brinjal
"sandwich".

(This is suitable for any fritters and is a wonderfully light batter to
coat shrimps and prawns / mushrooms / blanched cauliflower / bananas/
apples etc - NOTE : when cooking fruit - lightly dust the prepared fruit
with icing sugar before dipping into the batter and then coat with cinnamon
sugar when you have finished frying and draining.

TIP : if you remove about 3 tablespoons of flour and replace with cornflour
you will get a lovely light crispy batter.

Tomato and Garlic Sauce

1 tin chopped tomatoes (pureed in a food processor or liquidiser)
3 cloves garlic
olive oil
sugar

Crush the garlic and cook gently in the oil. Then add the pureed tomatoes
and sweeten with a little sugar to taste. Place is a serving dish and use
as a dipping sauce for the fritters.

ENJOY!!!
Have a great day wherever you are in the world and if you have any
questions - just send me a message.
Sally Paterson
Durban, Kwazulu Natal, South Africa.













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