Liberian Eggplant Fritters

Peel and cut the eggplant into 1/4-inch thick rounds or sticks, then place them in a pot with 2 1/2 cups water and 1/2 tsp salt.

Bring the water to a boil and cook the eggplant until fork-tender, approximately 8-10 minutes.

Drain the eggplant thoroughly in a colander and let it cool until it can be handled comfortably.

Combine the 3 beaten eggs with 1/4 cup canned milk, then season with salt and pepper to taste.

Place 1 cup flour in a shallow bowl or plate for dredging.

Pat each cooked eggplant piece dry with paper towels to remove excess moisture.

Dip each eggplant piece into the egg and milk mixture, coating both sides thoroughly.

Dredge the egg-coated eggplant in flour, shaking off any excess, and set on a clean plate.

Heat 2 cups cooking oil in a large skillet over medium-high heat until it shimmers and reaches approximately 350°F (175°C).

Working in batches to avoid overcrowding, carefully place the floured eggplant pieces into the hot oil.

Fry the eggplant fritters for 2-3 minutes per side until golden brown and crispy.

Remove the fritters with a slotted spoon and place on a plate lined with paper towels to drain excess oil before serving.