Eggplant fritters

The eggplants clean with a damp cloth, cut them into fine slices, flavour of salt on both sides and let drain for at least 30 minutes in a colander.

Meanwhile, prepare the batter.

Sift the flour and salt in a bowl, make a hole in the middle and pour the oil and eight tablespoons of warm water.

Stir with a wooden spoon, gradually bringing flour to the center of the bowl, then beat until the dough becomes smooth (should be a little more dough from thick crepes).

Let stand for thirty minutes.

When eggplants are ready, rinse to remove the salt, then drain and dry well with paper towels.

Season the flour with salt and pepper and sprinkle the eggplants.

You heat the oil to 1800.

At this temperature a cube of bread becomes dry and gilds in fifty seconds.

Beat egg whites until foamy, and blend the dough.

Dip the eggplant in this paste and then shake them to remove excess dough.

When the oil is quite hot, add the Eggplant a little at a time and let it FRY for two minutes and thirty seconds on each side, until the pancakes are well browned and crisp.

Drain on paper towels, season with salt and pepper on both sides and arrange on a serving dish.

Proceed the same way for all the pancakes.

Serve well-heated.