Berenjenas Fritas con Miel (Imprimir)
Tapa andaluza tradicional con berenjenas doradas y crujientes bañadas en miel, creando un perfecto equilibrio entre lo salado y dulce.
# Ingredientes:
→ Eggplant
01 -
2 medium eggplants
02 -
1 tbsp salt (for draining moisture)
→ Batter & Frying
03 -
3/4 cup (90 g) all-purpose flour
04 -
1/4 cup (30 g) cornstarch
05 -
1/2 tsp baking powder
06 -
1/2 tsp salt
07 -
1/2 cup (120 ml) cold sparkling water
08 -
Vegetable oil, for frying
→ Topping
09 -
2–3 tbsp honey (preferably floral like orange blossom or wildflower)
10 -
Optional: chopped parsley or crushed nuts for garnish
# Instrucciones:
01 -
Slice eggplants into 1/4-inch (0.5 cm) thick rounds or batons. Sprinkle with salt and let rest in a colander for 20 minutes to draw out bitterness. Rinse and pat dry thoroughly.
02 -
In a bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually add sparkling water, whisking until a smooth, slightly thick batter forms.
03 -
Heat oil in a deep skillet or pot to 350°F (175°C).
04 -
Dip eggplant slices in the batter, letting excess drip off, and fry in batches for 2–3 minutes per side, or until golden and crisp. Transfer to a paper towel-lined plate to drain.
05 -
Drizzle warm fried eggplant with honey just before serving. Add garnish if desired.
# Notas:
01 -
For extra crunch, you can dust the eggplant in flour before dipping into the batter.
02 -
Swap honey for molasses or date syrup for a vegan version.
03 -
Serve with Manchego cheese or as part of a tapas spread.