Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF
Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, vickys cornmeal fried aubergine / eggplant, gf df ef sf nf. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF is something that I have loved my entire life.

Dip each piece of eggplant in egg mixture and allow excess to drip off, dip the slice in the cornmeal and shallow or deep fry until golden brown. Drain on kitchen paper and keep warm until all slices are fried. A simple snack that anyone can make.

To get started with this recipe, we must first prepare a few components. You can cook vickys cornmeal fried aubergine / eggplant, gf df ef sf nf using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF:
  1. Take 1 large aubergine/eggplant sliced into quarter inch discs
  2. Make ready extra salt and kitchen paper to draw out the bitter moisture
  3. Take 150 grams cornmeal or fine polenta
  4. Make ready 50 grams cornflour/cornstarch
  5. Get 1 tsp cajun spice mix
  6. Make ready 1 tsp salt
  7. Prepare 1/2 tsp pepper
  8. Make ready Light coconut milk for dredging
  9. Take oil for frying

In a large, heavy-bottomed pot fitted with a deep-fry thermometer, heat canola. Add all the spices and fry until fragrant. Allergy friendly (GF, DF, SF, NF, EF, Refined sugar free) Pan Fried Patty Pan Squash GF, DF.

Steps to make Vickys Cornmeal Fried Aubergine / Eggplant, GF DF EF SF NF:
  1. Place your discs on kitchen paper and salt well each side. Cover top with another sheet of paper and let rest 10 minutes so the liquid that makes the aubergine bitter is drawn out
  2. Mix together the corn starch, cornmeal, spice and seasonings
  3. Pour some light coconut milk or milk of choice in a shallow dish and dredge the aubergine discs in this, then into the cornmeal mix
  4. Pat the coating down well so it sticks on each side then set aside on clean kitchen paper and let rest until the oil is hot
  5. Cook in batches of 4. The oil should come halfway up the sides of the discs when placed in the frying pan. They need 2 minutes each side on a medium heat, or until the crust goes golden brown. They will be crunchy outside and creamy in the middle, yum!
  6. Serve with lemon wedges or hollandaise works very nicely. They will stay crispy for 2 days, reheat under a low grill or in a toaster bag!

How would you like to have a meal plan sent to you every Sunday to help you plan out the week and stay healthy? Similar Royalty-free Images: Spiced lamb cutlets with Bombay aloo and minted yogurt - high angle view. Fried eggplant appetizer. vegetarian aubergine balls. with tomat. What do the abbreviations VE, VG, GF, DF, EF, SF, NF above chef Akis Petretzikis' recipes mean? Use them to help choose recipes that are best suited for you!

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