Eggplant Fritters

Instructions

1. Place the diced eggplant in a bowl. Sprinkle with 1 teaspoon of salt and let sit for 15 minutes. This step helps to draw out excess moisture and bitterness from the eggplant.
2. Rinse the eggplant under cold water and pat dry with paper towels. This ensures the excess salt is removed and the eggplant is dry which helps in better frying.
3. In a large mixing bowl, crack the eggs and whisk them together until well beaten. Add the milk to the eggs and whisk again.
4. In another bowl, combine the all-purpose flour, grated Parmesan cheese, baking powder, black pepper, garlic powder, and dried oregano. Mix well to ensure even distribution of ingredients.
5. Gradually add the dry ingredients to the egg and milk mixture, whisking continuously until the batter is smooth. The batter should be thick enough to coat the back of a spoon.
6. Stir in the dried and diced eggplant pieces until they are well coated with the batter.
7. In a large frying pan, heat about 1/2 inch of vegetable oil over medium heat until it reaches 350°F. A simple way to test the oil is to drop a small piece of batter into the oil; if it sizzles and rises to the surface, the oil is ready.
8. Carefully drop spoonfuls of the eggplant batter into the hot oil, making sure not to overcrowd the pan. Fry the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy.
9. Using a slotted spoon, remove the fritters from the oil and transfer to a plate lined with paper towels to drain excess oil.
10. Serve the eggplant fritters warm with your choice of dipping sauce. Enjoy as a snack or appetizer!