"If the Amish
make it, you'll find it at Amish Pleasures."
eggplant and cut as for French fries, or in 1/4" slices. Layer in a
large bowl, sprinkling salt on each layer. Let stand for at least 30
minutes and then drain off the liquid. (The salt draws out the excess
water.) Pat dry with paper towels and dip in batter.
Mix all batter ingredients in a blender or mixer, and chill,
covered, for at least 30 minutes, or until needed.
Coat only enough eggplant in the batter to fry at one time. Fry
in preheated deep fat at 375° F. until golden brown.
2 T. salt
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The recipe above appears in:
Groff's newly revised and illustrated
Country Goodness Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas. As an added bonus this
book is autographed by the author.
Betty Groff's Country Goodness Cookbook
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