Serves 2
Eggplant Fries Ingredients:
- 1 medium eggplant
- 1 1/2 tablespoons kosher salt
- 1 cup self-rising white cornmeal mix
- 1 1/2 tablespoons seasoned salt
- Vegetable oil
- Table salt
Cocktail Sauce Ingredients:
- 1 cup ketchup or chili sauce
- 2 tablespoons prepared horseradish
- 1 tablespoon Worcestershire sauce
- Juice of 1⁄2 lemon
- Salt and pepper to taste
Recipe Directions:
Peel eggplant and cut into 1⁄2-inch by 3-inch strips. Combine kosher salt and enough ice water to cover the eggplant in a large airtight container, Add eggplant strips; close the container, and chill for 4 to 5 hours or all day if possible.
Combine cornmeal mix and seasoned salt in a large ziplock plastic bag. Drain eggplant, and pat dry with paper towels. Add eggplant to cornmeal mixture; seal bag, and shake until all pieces are coated.
Pour oil to a depth of 2 to 3 inches in a Dutch oven; heat oil over medium-high heat to 375 degrees. Fry eggplant, in batches, 2 to 3 minutes on each side or until golden. Drain on paper towels. Sprinkle with table salt. Serve warm with Cocktail Sauce.
For the sauce: Stir together all sauce ingredients; cover and chill. Cocktail sauce may be made up to 3 days in advance.
An old favorite recipe that I got from my dad years ago. These are best when done for a smaller crowd—perfect for two!
