Liberian Aubergine Fritters is a traditional Liberian recipe for a classic dish of boiled aubergines (eggplant) mixed with eggs, evaporated milk and flour to form fritters that are deep fried in oil. The full recipe is presented here and I hope you enjoy this classic Liberian version of: Liberian Aubergine Fritters.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
1 large aubergine (eggplant)
3 eggs, beaten
650ml water
60ml evaporated milk
1/2 tsp salt
200g flour
pepper, to taste
500ml oil, for frying
Method:
Boil the aubergine (eggplant) whole until soft. Cut in half lengthways and scoop out the pulp. Mash this well, allow to cool then fold-in the eggs and season with salt and black pepper. Then add the milk and flour (add more milk if the batter is a little thick). Add the oil to a wok or large pan and drop spoonfuls of the batter into the hot fat.
When golden brown on all sides, remove the fritter with a slotted spoon and drain on kitchen paper before serving.
