Berenjenas/ aubergines
Berenjenas/ aubergines
Does anyone know how to fry them in the thin slices or chips so that they don't go soggy, but are light and crisp. I have the flour for frying but don't know which oil is best -and are they deep fried or shallow fried(or grilled) ? I love eating them in restaurants but my own attempts are oily and soggy! Someone told me that iced water was essential but didn't explain at what stage! Thanks
I have been told the cold water is for dropping them into after cutting, to assist in keeping the colour (because as you know they brown very quickly after cutting) and to help with less fat absorbtion. I dont thinks it helps that much. I tend to go with the idea that states leave in the air for 15 mins to help excess water escape.
deep frying you will get a fair bit of sogginess and I think is only good for recipes such as moussaka. You also need to have the oil at the right temperature Personally, if making sticks, I would use very little oil - I always use olive oil - and pan fry.
Try roasting or grilling with a light brush of oil, they should keep 'fairly' crisp. You may need a couple of attempts to get the timing right to your liking.
If you do a google - aubergine recipes - you will find a few recipes with that may help with timing.
deep frying you will get a fair bit of sogginess and I think is only good for recipes such as moussaka. You also need to have the oil at the right temperature Personally, if making sticks, I would use very little oil - I always use olive oil - and pan fry.
Try roasting or grilling with a light brush of oil, they should keep 'fairly' crisp. You may need a couple of attempts to get the timing right to your liking.
If you do a google - aubergine recipes - you will find a few recipes with that may help with timing.
Syd Barrett
Correct for what? Mariposa wanted to know how they do it in the Spanish restaurants so that they don't go soggy, but are light and crisp, and the Spanish way is dipped in plain flour after soaking in salt water, deep fried in hot olive oil, no batter is used.Franks recipe is correct, minus the egg yolk!
No muerdes la mano que te da de comer.
Syd Barrett
Elementary..he posted the question on andalucia.com, if he had wanted the English version he would have asked on England.com forum.If you re-read the original posting you will find there was no mention of Spanish restaurants,, merely that the poster enjoyed eating them in restaurants, and liked them fried crispy,
Just goes to show that you don't know everything.. berejenas fritas con o sin miel is a traditional Spanish recipe, the aubergines are crisp because they are soaked in salted water about half an hour before being dipped into plain flour (not finely ground) and fried in hot oil (just a few at a time, if you put too many in the frying pan at once the oil cools down and they go soggy.as far as I'm aware there is no such recipe as yours
No muerdes la mano que te da de comer.
Hola all
When do you incorporate the honey or vinegar?.
I would really like to try out this recipe, have not eaten the Spanish version before.
Would appreciate if someone can share their tried and tested recipes please. TIA.
Katy, which kind of mushrooms do you use and the preparations before deep frying?
Ooooooooooooooooo, droolingggggggggggggggggg
When do you incorporate the honey or vinegar?.
I would really like to try out this recipe, have not eaten the Spanish version before.
Would appreciate if someone can share their tried and tested recipes please. TIA.
Katy, which kind of mushrooms do you use and the preparations before deep frying?
Ooooooooooooooooo, droolingggggggggggggggggg
Friends multiply joy and divide sorrow
Thanks El Cid, oooooooooooo, my tummy is growling now
I have one aubergine in the fridge wowowowowoowowow
Question please, do I need to sieve the flour and what is the consistency for the batter please?
Vinegar, is it distilled, white, rice or .....
Gastric juice is inducing
I have one aubergine in the fridge wowowowowoowowow
Question please, do I need to sieve the flour and what is the consistency for the batter please?
Vinegar, is it distilled, white, rice or .....
Gastric juice is inducing
Friends multiply joy and divide sorrow
Okie dokie, cannot wait to cook, verdict as follows:
The aubergine was soaked for at least an hour in sea salt.
Potato flour was used as flour wasn't available.
Had two plates of batter mixtures
1. tarragon vinegar added into a bowl of potato flour and the consistency was runny.
2. dried mix of hot paprika, pepper and salt
Both were crispy when hot and tasted better with honey
but they became very soggy quickly.
Advice on what did I do wrong please? TIA
The aubergine was soaked for at least an hour in sea salt.
Potato flour was used as flour wasn't available.
Had two plates of batter mixtures
1. tarragon vinegar added into a bowl of potato flour and the consistency was runny.
2. dried mix of hot paprika, pepper and salt
Both were crispy when hot and tasted better with honey
but they became very soggy quickly.
Advice on what did I do wrong please? TIA
Friends multiply joy and divide sorrow
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