Aubergine fritters recipe
Recipe for aubergine fritters
Peel some aubergines (eggplants), slice them and marinate for 1hour in olive oil, lemon juice, chopped parsley, salt and pepper. Mix together with a fork (or in a blender) some hard-boiled (hard-cooked) egg yolk, a little butter and some chopped parsley. Spread the mixture on the aubergine slices. Dip the slices in batter, deep-fry in hot oil, drain and serve on a napkin. The same method may be used for broccoli, cardoons, celery, celeriac (celery root), courgettes (zucchini), cauliflower, marrow (squash) flowers, salsify, tomatoes and Jerusalem artichokes.