Dominican Eggplant Fritters

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

Large Eggplant

2 cups

All-Purpose Flour

2

Eggs

1/4

Onion , finely chopped

1 Tbsp

Adobo Seasoning

as needed

Corn Oil

as needed

Water

to taste

Salt

Cooking Instructions

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Step 1

Cut off the ends of the Eggplant (1) and peel. Slice the eggplant in 1 1/2-inch rounds. Rinse and drain. Set aside.

Step 2

In a measuring cup set aside about 1 cup of Water (as needed) . Then in a large bowl pour in All-Purpose Flour (2 cups) and slowly add water until the flour begins to thicken up, you might not need all of it.

Step 3

Add Eggs (2) , mix well, then add Adobo Seasoning (1 Tbsp) and Onion (1/4) . Mix until combined. Think of pancake batter just a tad bit looser. Set aside.

Step 4

In a skillet, add water up to about 1-inch. Add Salt (to taste) . Bring to a boil and add the eggplant rounds. Cook for about 5 minutes on each side. Set aside on a paper towel to drain.

Step 5

Dump the water in the skillet and dry it out, carefully so as not to burn yourself.

Step 6

Place back on the stove and add Corn Oil (as needed) to cover the bottom of the skillet. Heat on medium-high. Add a few of the boiled eggplant rounds to the batter and fry in batches, turning until they are nice and golden on both sides.

Step 7

Now all you have to do is enjoy this yummy veggie treat!