Peel eggplant and cut in small squares (approximately 1 inch). Soak in salt water for 1 hour. Drain and pat dry with paper towels. Shake in flour in paper bag. Dip in Golden Fry Batter, then drop in 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 in a jar except half of the milk. Shake until well mixed. Then add rest of milk. Store in refrigerator all unused quantity.

Good to use to fry bananas, apples, squash, onion rings, boneless fish, etc.