Berenjenas Fritas
Thin, shatteringly crisp fried aubergine drizzled with dark cane honey, a sweet-and-savoury tapa beloved in Córdoba and Granada. Hot crunch against cool syrup is the entire pleasure, and it is best eaten the moment it leaves the pan.
Approximate, per 1 ración (~150g). Values vary by recipe and portion.
Ingredients
- ·2 medium aubergines
- ·250 ml (1 cup) milk
- ·Plain flour, for dredging
- ·Olive oil, for frying
- ·Cane honey (miel de caña) or dark molasses, for drizzling
- ·Salt, to taste
Method
- 1
Slice the aubergines very thinly, ideally 3 to 4 mm, or cut them into thin batons.
- 2
Soak the slices in the milk (topped up with water to cover) for at least 30 minutes to draw out bitterness and keep them tender.
- 3
Drain and pat the slices dry, then dredge them in flour, shaking off the excess so they fry crisp rather than gummy.
- 4
Heat a generous depth of olive oil to around 180°C (350°F) and fry the aubergine in batches until deep golden and crisp, about 2 minutes.
- 5
Drain on kitchen paper and season lightly with salt while still hot.
- 6
Pile onto a plate and zigzag the cane honey over the top just before serving.