Chattanooga Wine and Spirits
Chattanooga Wine and Spirits Liquor store in Chattanooga
6804 Shallowford Rd, Chattanooga, TN 37421
Monday: 8AM-11PM | Tuesday: 8AM-11PM | Wednesday: 8AM-11PM | Thursday: 8AM-11PM | Friday: 8AM-11PM | Saturday: 8AM-11PM | Sunday: 11AM-7PM
America/New_York time zone
4.7 average rating from 670 reviews for Chattanooga Wine and Spirits
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Chattanooga
Tennessee
37421
United States
Others Nearby
Chopstix: Vietnamese, Korean, And Boba Tea Vietnamese restaurant in Chattanooga
6903 Lee Hwy, Chattanooga, TN 37421
Monday: Closed | Tuesday: 11AM-9PM | Wednesday: 11AM-9PM | Thursday: 11AM-9PM | Friday: 11AM-3PM,5-10PM | Saturday: 11AM-3PM,5-10PM | Sunday: 11AM-3PM,5-9PM
America/New_York time zone
4.5 average rating from 894 reviews for Chopstix: Vietnamese, Korean, And Boba Tea
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Heat Crisco Oil in large skillet. Add cabbage. Sprinkle with remaining 1 teaspoon salt, sugar and pepper. Cook over moderate heat, stirring constantly, until tender. Cool slightly. Stir into batter.
Lightly oil 6-inch skillet with Crisco Oil. Heat skillet. Pour 1/4 cup batter in center of skillet. Cook over moderate heat, about 2 minutes, or until light brown, turning over once. Drain on paper towels. Serve immediately or keep warm in 175ºF oven. Repeat with remaining batter. Garnish with fresh parsley sprigs, if desired.
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Combine egg and milk in shallow dish or pie plate. Dip eggplant in mixture. Coat with cornmeal mixture.
Heat Crisco to 365ºF in electric skillet or on medium-high heat in large skillet. Fry, a few slices at a time, 1 or 2 minutes on each side or until golden brown. Turn once. Drain on paper towels. Sprinkle with additional Parmesan cheese, if desired. Serve immediately.