Berenjenas Fritas con Miel de Caña – Fried Eggplant with Molasses

This soup is traditionally made on Fridays of the Lent Season, as Catholics are not allowed to consume meat on Lent Fridays. If you do not observe Lent, then you may substitute the vegetable stock with chicken stock if you so desire.

Ingredients:

Soup
7 cups of vegetable stock
1/2 cup of Latin Style Cream, or 1/2 of crème fraîche
2 cups of whole milk
1 cup of prepared Corn Masa Dough (from fritters)

Fritters
4 cups of Corn Masa dough, (Available in the Hispanic Section of your Supermarket- You may use the dry and follow the instructions on the package to make 4 cups – look for Maseca – masa harina)
2 tbs of achiote paste (Available in the Hispanic Section of your Supermarket)
3 cups of Queso Fresco ( I use Cacique Queso Fresco)
1 tsps. of baking powder
2 cups of vegetable oil for frying
Salt to taste
(You may also add chopped cilantro to give it a little more flavor)

Instructions:

In about 2 tbsp. of oil, using gloves dissolve the achiote paste
Add it to your masa and season with salt
Take one cup of your Prepared Masa dough and set it aside
Add the baking powder to the remainder dough, crumbled queso fresco and if desired the chopped cilantro, and mix into a homogeneous dough.
Cover with a moist towel.

In a large Dutch oven bring the vegetable stock to a simmer
Add the milk and bring back to a simmer
Take about 1/2 of the stock and place it in a large bowl
Add the Cream, and the cup of reserved Masa
Mix thoroughly and add to your stock to thicken
Adjust seasoning and allow to remain on the stove a very low heat.

To make fritter, roll small pieces of the dough into about 1/2 sticks and join the ends to make rings.
Heat your oil to 355 degrees Fahrenheit .
Drop a few of the dough rings into the oil and fry until golden brown on each side.
Place in a baking sheet lined with paper towels and allow the oil to drain.

Once your fritters are fried, serve the soup and top with 3 or 4 of the fritters.