Okay I confess these are NOT deep fried sheep’s eyeballs, however one can,with a little imagination, envisage the initial resistance as one bites into a real sheep’s eyeball and then the sudden relaxing of resistance as the teeth penetrates and the contents empty into your mouth – Got the picture?
I created these many years ago when I was invited to a party and we were urged to bring unusual foods for the party. They are simplicity to make, along as you don’t laugh too much when you are making them. I presented them at the party as Deep Fried Sheep’s Eyeballs, and they created a great deal of comment. Interesting as well when they were pounced upon by the gourmets and pronounced as the best eyeballs they had tasted! They are just as nice served hot or cold, though probably with a tasty accompanying sauce.
Serves 4 as an antipasti or starter, with preparation taking about 10 minutes and cooking about 10 to 15 minutes
Grapes, the largest and seedless grapes you can buy, green or black
300 ml/10 fl oz/1 1/4 vegetable oil for frying
150 ml/5 fl oz/1/2 cup warm milk
100 gm/3 1/2 oz/1 cup flour
packet dried yeast
1 teaspoon of chili powder
- Mix together the flour, milk,egg, yeast and chili, and allow to develop into a fairly thick batter for about an hour in a warm place.
- Pour the oil into a saucepan so that the oil will cover the grapes, and heat to about 190 C/375 F.
- Dip grapes into the batter and fry for about 4 minutes, remove and place on kitchen paper to drain.
- Keep them warm whilst doing the rest.
- Serve immediately.