Aubergine Fritters (Makhua Chub Khai Thord)
Serving Size: 6
2 Eggs, beaten
Salt to taste
2 tb Milk
2 Aubergines (eggplants), finely sliced
Oil for deep frying
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
Editions, Singapore; 1987.
Posted by Stephen Ceideburg.
Mix the eggs, salt and milk together to make a batter. Dip the
aubergine slices into the batter and deep-fry the coated aubergine
slices in the oil over moderate heat until evenly brown.
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