Instructions

1. Begin by placing the diced eggplant in a colander and sprinkle with salt. Allow it to sit for 10 minutes to draw out excess moisture. This step helps enhance the flavor and texture of the fritters.
2. In a mixing bowl, whisk together the all-purpose flour, baking powder, and remaining salt until well combined.
3. In a separate bowl, whisk together the beaten egg and milk until smooth.
4. Rinse the salted eggplant under cold water to remove excess salt, then pat dry with a paper towel.
5. Add the rinsed and dried eggplant to the flour mixture, tossing to ensure each piece is evenly coated.
6. Dip each coated eggplant piece into the egg and milk mixture, allowing excess to drip off, and then return to the flour mixture for a second coating to achieve a crispy texture.
7. In a deep skillet or frying pan, heat vegetable oil over medium heat until shimmering. Ensure there is enough oil to submerge the fritters halfway.
8. Carefully fry the coated eggplant pieces in batches, cooking until golden brown and crispy, about 3-4 minutes per side. Avoid overcrowding the pan to maintain temperature.
9. Once golden and crispy, remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.
10. Before serving, generously drizzle honey over the hot fritters for a touch of sweetness. Enjoy them fresh and crispy!