Eggplants In Batter
|Paprika pepper||1 Teaspoon|
|All purpose flour||1 Cup (16 tbs)|
|Cream cheese||5 Tablespoon|
|Grated cheese||3 Tablespoon|
|Celery salt||1 Teaspoon|
|Oil||2 Cup (32 tbs) (For deep frying)|
|Chopped parsley||5 Tablespoon|
Peel the eggplants and cut into bite-sized pieces.
Make a thick batter with the paprika, flour, the cream cheese, 5 tablespoons cold water, the eggs and the grated cheese.
Peel, core and slice the apples.
Sprinkle the celery salt over the apple slices and eggplant pieces.
Heat the oil in a deep fat fryer.
Dip the eggplant and apples slices in the batter; thread several pieces alternately on to skewers and deep fry in the heated oil.
Remove the fried kebabs with a slotted spoon, sprinkle immediately with the chopped parsley and keep warm until all the kebabs are cooked.
Serve garnished with tomato and parsley.