Fried Eggplant Sticks suggested by Pamela Fayard
Updated: Mar 21
This appetizer was one of the popular appetizers at Cannon’s restaurant. They can be prepared in advance so that all you have to do is drop them in the fryer. But don’t make them to far in advance; the breadcrumbs can become soggy. If they do, just recoat them with breadcrumbs. They are best served with Hollandaise sauce.
3 Eggplants, peeled and cut into ½ inch strips
1 cup Flour
Chicken Batter See below
2 cups Italian Bread Crumbs
Grated Parmesan Cheese
Heat deep fryer to 350 degrees. Cover eggplant sticks with flour, shaking off the excess. Dip the sticks into batter. Remove and shake off the excess. Roll sticks in breadcrumbs until fully covered. Fry for 2-4 minutes or golden brown. Drain on paper towels and sprinkle with Parmesan cheese before serving.
1 quart Buttermilk
2 tablespoons Salt
2 tablespoons Black Pepper
2 tablespoons Cumin
Beat eggs. Add the rest of the ingredients and mix well.