• 2 medium eggplants
• canola oil for frying
• 1 cup flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 eggs, well beaten
• 2/3 cup milk
• 1 tbsp salad oil

1. Cut eggplant crosswise into slices 1/2 inch thick.
2. With round cookie cutter, cut out shapes from eggplant slices.
3. In electric skillet or deep fryer, heat oil (at least 1 1/2 inch deep) to 375 degrees.
4. Make batter with rest of ingredients; beat with electric mixer.
5. Dip eggplant slices into batter; shake off excess.
6. Deep fry 2 minutes on each side or until golden brown.
7. Drain on paper towels and keep warm in oven.
8. Sprinkle with salt before serving.

Servings: 6