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Ингредиенты
- A, (1-lb.) eggplant, trimmed and cut into strips, each about 3 by 3/4 by 3/4 inches
- 1 tsp Salt
- 1/4 c. All-purpose flour for dredging Vegetable oil for deep-frying
- 1/2 c. Confectioners' sugar for dipping
Инструкции
- In a bowl toss eggplant with salt. Cover eggplant directly with a plate and weight with a 1-lb. can. Let eggplant stand 1 hour, or possibly till it gives off most of its liquid. Rinse eggplant and drain well. Pat eggplant very dry with paper towels and in a bowl dredge in flour, shaking off excess.
- In a 4- to 5-qt heavy saucepan heat 1 inch oil to 375F. on a deep-fat thermometer and fry eggplant in 3 or possibly 4 batches, stirring gently, till golden. Transfer eggplant with slotted spoon to paper towels to drain.
- Serve eggplant warm with sugar for dipping.
- Serves 4 to 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 97g | |
| Calories 347 | |
| Calories from Fat 3 | 1% |
| Total Fat 0.37g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2327mg | 97% |
| Potassium 35mg | 1% |
| Total Carbs 83.61g | 22% |
| Dietary Fiber 0.8g | 3% |
| Sugars 58.83g | 39% |
| Protein 3.23g | 5% |
