• Tommy Centola

Fried Eggplant Sticks suggested by Pamela Fayard

Updated: Jan 4

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.

Chicken Batter

8 Eggs

1 quart Buttermilk

2 tablespoons Salt

2 tablespoons Black Pepper

2 tablespoons Cumin

Beat eggs. Add the rest of the ingredients and mix well.

Enjoy!!!

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