Berenjenas con Miel
How to make traditional Berenjenas con Miel. Our easy homemade crispy fried Spanish Eggplant snack is served with honey and lemon.
Servings: 4
Calories: 286kcal
Equipment
- French knife
- mixing bowl
- measuring cups
- measuring spoons
- Wok or Deep Fryer
- Slotted Metal Spoon
- baking sheet
Ingredients
- 2 lb Firm Japanese Eggplants
- 1/4 cup Kosher Salt
- 1 cup Milk
- 1 cup Buttermilk
- Canola Oil for frying
- 1 1/4 cups All Purpose Flour
- 2 tbsp Honey
- 2 tbsp Lemon Zest
Instructions
- Using a mandoline or sharp knife, slice the eggplants into 1/4 inch thick rounds. Toss the eggplant slices with the salt and spread them out on cooling racks resting on a baking sheet. Let drain for 15 minutes, then blot the slices dry with paper towels.
- Transfer the eggplants to a bowl and cover with milk and buttermilk. Use a small plate to keep the eggplants submerged. Let soak in the fridge for 2-8 hours.
- When ready to fry the eggplants, heat 2 inches of oil to 350 F in a wok or deep fryer. Line a large plate with paper towel. Put the flour in a shallow wide bowl.
- Drain the eggplant slices and pat dry. Working in batches, dredge the eggplant slices in the flour, shaking off the excess, add to the hot oil, and fry until golden brown, about 3 minutes. Transfer the slices to the lined plate to drain. Be sure to return the oil to 350 F between batches.
- Mound the fried slices on a platter or individual plates and drizzle the honey on top. Sprinkle with lemon zest and a pinch of kosher salt. Serve hot.
Nutrition
Calories: 286kcal | Carbohydrates: 57.7g | Protein: 10.3g | Fat: 2.6g | Saturated Fat: 1.2g | Cholesterol: 7mg | Sodium: 99mg | Potassium: 694mg | Fiber: 9.1g | Sugar: 21.2g | Calcium: 170mg | Iron: 2mg
