By Sue Lau | Palatable Pastime
Years ago one of my favorite convenience foods to buy was a kind of eggplant fritter made by Mrs. Paul’s frozen foods (not the Eggplant Parm they also carried). It had a lightly sweet flavor in the batter. Over time, I moved away and the stores I went to didn’t carry that or a similar zucchini sticks they made and it faded out of memory. At least until one day I stumbled across a a photo of a box of it online, then I suddenly was craving it desperately. I saved it to make sure I wasn’t daydreaming, and would try to recreate it.
Is this something you remember from years past?
The only reference to something like this that I have seen was an eggplant fritter done by Emeril Lagasse, but his isn’t quite the same. It needs that bit of sweetness in the batter or it doesn’t connect my brain to the food I ate and loved years ago.
I was very happy to be able to share this with y0u as part of a cooking challenge I am participating in with friends online. This recipe holds a place in my heart.
And to be certain, don’t be freaked about the sugar, because it works. It is also good without the extra and just a light sweetness. I hope this is something you enjoy as much as I do and that perhaps it sparks a food memory for you as well.
Ready, Set, Cook!
Another year, another #RSC…
If you recall, a couple weeks ago I told you about #RSC, in that I have been presented with a limited list of cooking ingredients and am confined to that to develop recipes. It’s sort of like a chopped basket.
Here are links to the recipes I created a couple of weeks ago in Round One:
Then I created four more recipes for Round Two:
Also, for those who have followed me online over the years, here is one of the recipes I put in for the first RSC on Recipezaar back in 2002. It won.
Here is another recipe that won in a RSC a different year, and also in a CSM contest:
Which is the last cooking round for the year, after which we cook each other’s recipes for the round.
So far, I have made two:
For the third round, the ingredients and courses have changed from rounds one and two. The object is to select a course, and create a recipe using one of the main ingredients and anything from the pantry list but nothing else. I wonder…what would you have made with these?
Round 3 – Categories
- Vegetarian Dishes:
Round 3 – Main Ingredients List
- Ground meat/ beef/chicken/turkey
- Pasta – penne/ziti/macaroni/cannelloni/fusilli
- Rice – white/brown
- Flour/ all purpose/bread & roll/whole wheat/rice/potato/cornflour/cornstarch
- Cheese/ Cheddar/Monterey jack/Havarti/Gruyere/Mozzarella
- Mushrooms/ oyster, button, wild, cremini, portabella
- Fresh Leafy Vegetables /Spinach/arugula/cabbage/Swiss chard/beet greens
- Peppers / Sweet red bell/ Poblano pepper/ cayenne peppers – (ground poblano, ground ancho and ground cayenne)
- Hot sauce
- Cucumber (no pickles)
Round 3 – Pantry List
- Cream soup/ mushroom/chicken
- Bread crumbs/ fresh/dried
- Onions/ sweet/red – white/shallots/scallions
- Marinara Sauce/ fresh tomatoes /canned – diced
- Peaches/ apricots/pears/avocado/ cherries
- 1/2 and 1/2 cream/ heavy cream/milk
- Italian seasoning – (dried mix of – oregano, marjoram, thyme, basil, rosemary and sage) (not to be used separately)
- Dijon mustard/ original/coarse/smooth
- Condiments /mayonnaise – plain/ketchup/mustard
- Nuts/ walnuts/hazelnuts/pecans/pine nuts
- Vinegar – Red wine/ white balsamic/apple cider
- Dried fruit/ golden raisins/currants/figs/candied ginger/ dried mango/dried pear
- Canned salmon
- Horseradish cream
- Chicken/vegetable broth
- Citrus /orange /lemon
- Potatoes /squash/turnip/ rutabaga
- Jarred pesto sauce red/green/walnut
- Beans/ canned – black/cannellini/chickpeas/pink/kidney/ baked beans
- Sliced meats/ Ham/turkey/salami/chicken/ pastrami/roast beef/pimento loaf/prosicutto
- Fats/ Butter/ olive oil/coconut oil/peanut oil
- Sweetener/ sugar/white/brown/agave
- Baking powder/ baking soda
- Garlic – fresh/powdered
- Bread /rolls/wraps/naan (white, whole wheat, french, Italian, etc) dinner/sandwich roll (no dessert rolls – cinnamon buns, pastries, crossiants, etc) – wraps – (flatbread, pita, flour/corn tortilla)
- Spices – cinnamon,nutmeg, all spice, Chinese 5 spice, ginger, star anise, cardamom, fennel seeds, caraway and cumin
- 14-16 ounces purple globe eggplant
- 1 egg
- 1 cup milk
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- peanut oil
- Peel eggplant then slice.
- Mix up an egg wash of egg mixed with 1 tablespoon water.
- Mix up a coating with the flour, powdered sugar, salt, and black pepper.
- Heat up a large skillet with oil 1-2 inches deep.
- Dip eggplant slices in milk, then flour, then egg, then flour again.
- Shallow fry in hot oil until golden, then drain on paper toweling.
- Dust with additional sugar if desired.
From the kitchen of palatablepastime.com