Sprinkle some salt on the eggplant & potato slices & let to stand for 5 minutes In a deep frying pan, deep fry the potato & eggplant slices separately.
Take this mixture and make a shape (any shape you wish) When you finished shaping the potato mix, roll each cutlet piece in bread crumbs Heat oil in a deep frying pan Then deep fry the cutlets until golden brown.
Heat the oil in a casserole dish or lidded deep frying pan and fry the onions for 2-3 minutes.
You can also use a very large, deep frying pan to stir fry food.
Drain. 2 In a large, deep frying pan over a medium-low heat, fry the diced vegetables in the olive oil, with a pinch of salt, until very tender.
3 Pour the mixture into a large, deep frying pan with a lid, cover and fry over a low heat – using a heat diffuser, if possible – without turning over, until the pancake is cooked through – about 10-15 minutes.
Place evenly spaced on a baking tray lined with baking parchment and bake in the oven at 100C/210F/gas mark ¼ for 1 hour or until completely dried out. 3 In a deep frying pan, heat 5cm of oil to 170C/335F, then deep-fry the rice in small batches – they will double in size.
In a large, deep frying pan or casserole, warm the olive oil and fry the vegetables with the herbs and a pinch of salt until soft.
In large, deep frying pan, warm the olive oil over a low flame and fry the garlic, onion, celery and chilli until soft and fragrant, – about 8 minutes.
Grease a 20cm deep frying pan with butter.
