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Eggplant Corn Fritters

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Servings 4

Ingredients
  

  • Grapeseed oil
  • 1/2 C. cornmeal
  • 2/3 C. Ezekiel flour
  • 2 teaspoons baking powder
  • Salt and freshly ground black pepper

  • 1/3 cup milk, plus more if needed


  • 1 egg
  • 1 eggplant, peeled and diced
  • 1 ear corn, kernels removed

Instructions
 

  • Cut eggplant into medium dice
  • Toss with 1 t. salt and let rest 20 minutes
  • Rinse eggplant
  • Combine dry ingredients
  • Beat together milk and egg
  • Add milk mixture to dry ingredients (adding more milk if needed to make a smooth batter)
  • Stir in the eggplant and the corn
  • Drop batter by ¼ C. measure into hot oil
  • Turn fritters once while cooking, fritters should be golden brown on both sides
  • Drain fritters on paper towels
  • Serve with chunky tomato red pepper coulis