3 eggplants, remove skin and cut into small cubes
salt and pepper
2-3 Tbsp buttermilk
2/3 cup self rising cornmeal
1/3 cu flour
In a large bowl mix all ingredients. Mix together with hands to coat well. Place in a cast iron skillet on high with 1 inch oil, cook the chopped eggplant until golden brown. Cook in batches to not crowd the pan.
Note: Use the same method for okra, zucchini, squash, fried green tomatoes.
Recipe: Brenda Gantt
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