Spicy Eggplant or Zucchini Fritters

Delphi

Here I am on holidays and up at 6:00 am. Yes, I know... 6:00 am. I have an internal clock that simply prevents me from languishing under the covers no matter how much I would want to. I think it is a throwback from when I was a busy mother. I had a few hours in the early morning for myself alone. I can answer e-mails, talk to mom and dad on MSN, sit out on the deck with a cup of tea and drink in the quiet sounds and the first rays of a new day.I would highly recommend these few precious moments for any of you still asleep under the covers. The possibilities are endless. I have my clearest thoughts early in the morning so while you are drooling and snoring under cover I have solved the worlds problems, planned my day..doesn't sound too relaxing, but it is therapeutic!!! Now my mom would have all her household chores done by now... but that is another story.

On the weekend I picked up some eggplant at the farmers market. I had a few friends over for a BBQ so it makes a nice snack while dinner is grilling in all its little foiled packages. Definitely dip it into some delicious tzadziki!!!!

The photo is taken in Delphi, Greece on the hike up to the ancient temple of Apollo.

**Spicy Eggplant and Zucchini Fritters**

• 3 baby eggplants or 1 large cut into 1/8-inch rounds
• 1-1/2 cups hot water
• 1-1/4 cups chickpea flour
• 1/2 cup rice flour
• 1 teaspoon turmeric
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 tablespoon garlic, minced
• 2 tablespoon vegetable oil
• vegetable oil for frying

Place eggplant slices in a large bowl and cover with salted water. let stand for 10 minutes, drain and pat dry. In a separate bowl, whisk together the hot water, flours and spices until a smooth batter forms.

Pour 2 inches of oil into a large, deep frying pan. Heat oil to 375F (use a thermometer to check temperature). When oil is hot, dip the eggplant slices into the batter and then deep-fry, taking care not to crowd the pan. Fry until golden brown on both sides, about 3 - 4 minutes.

Place cooked fritters on paper towel to drain off excess oil. Plate and serve immediately.

Serve with tzadziki.

NOTE: Replace the eggplant with zucchini, but no need to soak in salted water.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.