The title has this recipe, I encomillado because it is not the use tempura, batter recipe is used at my mother from time waiters and the truth is a flavor that whenever I do, my life takes me next to her at home before coming to live mine. Occasionally it was a dish that if he did not voluntarily aconsejabamos it at home. Not to eat often, because it has a thousand calories and more .... that is, it's not very healthy in the sense diet, but when you're testing a stop you can not eat any more ... I hope you will do the same to you. INGREDIENTS
- 1 eggplant 1 egg
- flour milk salt
- 1 / 2 teaspoon baking powder
beautiful
oil for frying
PROCESSING
- Wash and slice eggplant. The cut left in a colander, salt. Well drained, typical bitterness of this vegetable.
- Meanwhile, in a bowl, beat egg, add a dash of milk and mix well. We
- we throwing flour and other ingredients ligand above. We miss him if you feel like a pinch of salt and yeast, and continue mixing. The consistency should be like porridge is very light. If you like this type of batter, and you feel like you can make the porridge thicker and you still have more consistent.
- overflowing Heat the oil and let the eggplant and let fry, being careful to not pass roasting, because soon start to take color.
- we leave on kitchen paper that absorbs excess oil and ready to enjoy ....
The
alone can serve as an appetizer or accompanied by a ratatouille of tomatoes or tomato sauce. I love them as they leave the pan. I do always, to accompany chicken or fish fillets.
0 comments:
Post a Comment