Eggplant Fritters

INGREDIENTS

• 2 eggplants

• 3 cups milk

• 1 1/2 cups flour

• Salt

• Honey

DIRECTIONS

Peel and slice eggplants into 1/4" round slices.

Place in a medium bowl, cover with milk and a couple pinches of salt.

Place a weighted plate on top of eggplant to keep submerged for 1 to 2 hours.

Place flour with a couple pinches of salt in a bowl, take the eggplant directly from milk, allowing it to drain slightly and dredge in flour.

Remove excess flour and deep-fry until golden-brown, then drain on paper towels.

Serve immediately with a drizzle of honey, and a side of honey for additional dipping.