2 medium eggplants, peeled and sliced into 3/4 inch sticks 4 inches long
1 cup nondairy creamer
2 eggs
3/4 cup all purpose flour
3/4 cup cornmeal
3 teaspoons dry ranch salad dressing and seasoning mix
1/2 cup canola oil
Rinse eggplant and pat dry.
In a medium bowl, mix non dairy creamer and eggs until well blended.
In a wide, shallow bowl, combine flour, cornmeal and dry ranch salad dressing mix.
Heat oil in frying pan on high heat.
Dip eggplant sticks into egg mixture and then roll each piece in flour cornmeal mix.
Place in oil, flipping regularly and fry for 3 minutes or until golden brown.
Drain on paper towels and serve immediately.
Makes 6 servings (3/4 cup each)
Renal and Renal Diabetic Food choices: 1 vegetable, medium potassium, 1 starch
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