Eggplant Fritters with Honey
['2 eggplants (about 1/4 pounds)', 'About 2 cups milk', 'Flour for dusting or dredging', 'Salt', 'Olive or sunflower oil for deep-frying', 'Orange blossom honey or other aromatic runny honey']
Peel the eggplants and cut them into slices about 1/3 inch thick. Put them in a bowl, add enough milk to cover, and put a small plate on top to hold them down. Let soak for 1 to 2 hours; drain.
Cover a plate with plenty of flour mixed with a sprinkling of salt. Working in batches, turn the eggplant slices in this so that they are entirely covered with flour, then shake them to remove the excess. Deep-fry in sizzling but not too hot oil, turning the slices over as soon as the first side is brown. Drain on paper towels.
Serve hot with a dribble of honey, and let people help themselves to more honey if they like.
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