Makhua chub khai thord (aubergine fritters)

6 Servings

Ingredients

Quantity Ingredient
Stephen Ceideburg
2 Eggs, beaten
Salt to taste
2 tablespoons Milk
2 Aubergines (eggplants), finely sliced
Oil for deep frying

Directions

Mix the eggs, salt and milk together to make a batter. Dip the aubergine slices into the batter and deep-fry the coated aubergine slices in the oil over moderate heat until evenly brown.

From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987

Posted by Stephen Ceideburg

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