Fried Eggplant

Peel eggplant and cut in small squares (approximately 1 inch).  Soak in salt water for 1 hour.  Drain and pat dry with paper towel.  Shake in bag of flour.  Dip in Golden Fry Batter, then place in hot deep fat until golden brown.
Golden Fry Batter:

1/4 c. oil
1/2 c. flour
1/2 tsp. salt


3/4 c. milk
1 egg

Place all ingredients except 1/2 the milk in jar and shake until mixed.  Then add rest of milk.  Store in refrigerator until all used.

Good to use for frying bananas, apples, squash, onion rings, boneless fish, cut in small pieces, etc.