Knead with your fingertips the flour, salt, egg yolks, softened butter and half of the water to obtain a soft, but not sticky, dough. Allow to rest for 2 hours in a cool place. Peel the eggplant, slice thinly . Cut 1-inch squares or circles in each slice. Roll the dough very thinly on a lightly floured table. Cut it into 2-inch squares. Lay a square or a circle of eggplant onto each square of dough. Wet the edges lightly and close, pressing with your fingers to stick the edges. Dip the squares, 5 at a time, into very hot, but not smoking, peanut oil. Allow to deep-fry for 3 to 4 minutes. Drain on paper towel. Keep warm in an open oven until all the fritters are fried. Serve hot. You can replace the eggplant with zucchini, shelled prawns, tuna or minced steak spiced with chopped onions and parsley and pepped up with Tabasco.
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For about 50 fritters:
1 1/3 cups flour
3 1/2 oz butter
1 egg yolk
1 pinch of salt
3/4 cup water
1 eggplant
oil for frying
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180
mn
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3
mn
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These fritters can also be served cold with a very hot ready-made chili sauce which you can buy at a delicatessen.
