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Eggplant fritters

Berenjenas con Miel

These eggplant fritters are a specialty of Córdoba in Andalucia. The combination of savory and sweet is sensational. These are best eaten as soon as they are done, but they are also very good reheated in the oven.

Eggplant fritters


  • 2 large eggplants, peeled and sliced into ¼  inch thick rounds or half moons

  • Kosher salt

  • Flour for dredging

  • Olive or sunflower oil for deep-frying

  • An aromatic runny honey


  1. Place the eggplant slices on a rack on a sheet pan. Sprinkle the slices with kosher salt and leave for 15 minutes, then pat them dry with kitchen towels.

  2. Heat 1/3 inch sunflower oil in a large frying pan or saucepan until hot but not smoking.

  3. Cover a plate with plenty of flour mixed with a sprinkling of salt.  Working in batches, turn the eggplant slices in the flour and shake off the excess.

  4. Deep fry the eggplant in sizzling oil in batches, depending on the size of the pan, making sure there are not too many or they will not color evenly.  When golden brown on both sides, remove with tongs or a slotted spoon and drain on kitchen towels.  Keep warm in a low oven while you fry the remaining slices.

  5. Arrange on individual plates and drizzle with the honey.

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