Assorted vegetable fritters (Bahamas style)
Made with eggplant, zucchini, and crispy cauliflower, they’re coated in a spiced batter and fried to golden perfection, Bahamian style. Crispy outside and tender inside, they’re perfect as an appetizer, side dish, or centerpiece for a tropical meal.
Ingredients
Instructions
Heat oil to 375ºF in a deep skillet.
Dip eggplant slices, one at a time, in the batter. Drop them in the oil an cook until golden brown on one the side, 2-3 minutes. Turn around and cook the other side, 1-2 minutes, if needed.
Remove from the pan and drain in absorben paper. Place on a heat-resistant plate and keep warm in a low oven until finished with the other fritters.
Dip the zucchini slices in the batter, fry, drain and keep warm as done with the eggplant.
Finally, dip the cauliflower florets in the batter and cook as above.
Serve warm on lettuce leaves.
Notes
To remove the bitterness from the eggplant, lay slices onto a plate, sprinkling the tops of each layer with salt. Let stand for 30 minutes. Wipe the salt from the eggplant ans soak in cold water for 10 minutes. Drain and pat dry with paper towels.
Decorate with coriander or parsley, and serve with a dipping sauce.
Variations
All sorts of vegetables can be cooked this way.
Serve on tropical leaves instead of lettuce.
Source
Food in America