I have eaten several versions of these eggplant fritters, which are a specialty of Córdoba, and have loved them all. The combination of savory and sweet is sensational. In the town of Priego de Córdoba, which is in the mountains on the Ruta del Califato (the tourist route of old Muslim Spain), where there is an old Moorish quarter, the eggplant slices I ate were very thin and crisp and served with a dribble of honey. I learned from the chef at the restaurant Rio a new way to prevent the eggplant from absorbing too much oil, which is to soak the slices in milk, then drain them and cover them in flour.
These are best eaten as soon as they are done, but they are also very good reheated in the oven.
Ingredients
Serves 4 to 5
Step 1
Peel the eggplants and cut them into slices about 1/3 inch thick. Put them in a bowl, add enough milk to cover, and put a small plate on top to hold them down. Let soak for 1 to 2 hours; drain.
Step 2
Cover a plate with plenty of flour mixed with a sprinkling of salt. Working in batches, turn the eggplant slices in this so that they are entirely covered with flour, then shake them to remove the excess. Deep-fry in sizzling but not too hot oil, turning the slices over as soon as the first side is brown. Drain on paper towels.
Step 3
Serve hot with a dribble of honey, and let people help themselves to more honey if they like.
In Córdoba, I had the eggplant slices dipped in batter. The coating was crisp, the eggplant was moist, and they were served with molasses.
How would you rate Eggplant Fritters With Honey (Berenjenas con Miel)?
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Reviews (5)
Back to TopForgot to add, the eggplant will soak up too much milk and become soggy if you let it soak too long. I squeezed most of the milk out of my second batch, and they fried up crisper and had much better texture. Eggplant soaks up milk as greedily as it soaks up oil. Don't leave it in any longer than an hour, like I did the first time.
worldbeat
Oakland, CA
5/6/2015
I've also had these dusted with powdered sugar instead of the honey. Also delicious!
worldbeat
Oakland, CA
5/3/2015
Simple and delicious. Have experienced eggplant oversaturated with oil before and would never have guessed that problem could be so easily remedied by soaking it in milk! Followed the recipe precisely without embellishment and it was great but I can imagine that use of some Moroccan spice would be a nice addition. Next time.
vox69nn
Medina, OH
8/7/2013
Different and sweet carb side to a main meal. I attempted to have a "Spainish" theme to my meal and served with the Spanish Crusted Roast Pork Tenderloin and Sauteed Persimmons and Green Beans with Chives. Definitely not a Spanish flavor but an excellent meal and I was at least able to find all the ingrediants here which proves challenging all the time.
jpipes79
10/4/2011
This is how my Brit born mother made eggplant in Ontario in the 1940's.....no Spanish links at all....but the honey is new. It's absolutely delicious and I make it to this day.
lib
Northern Ontario
7/20/2011
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