Eggplant fritters are universally loved. Whether you eat them as a starter, side dish, as tapas/pinchos, just as a snack or offer them as party food.
Our version of eggplant fritters will get appreciating looks and satisfied grunts from the youngest to the oldest member of your household.
One thing you absolutely don’t want with your eggplant fritters is thick and soggy batter. Therefore, we show you how to make a more tempura-like dough which is light, crunchy, aromatic and low in calories. Packing this for lunch? Make sure you carry it in an insulated lunchbox or storage container.
Instead of water, you could also use beer and make it extra special.
Be warned: with the right dip or some grated parmesan cheese on top of your eggplant fritters, you will not be able to get rid of friends or family soon.
Ingredients
big eggplant (aubergine, brinjal): 1
Plenty of sunflower or other vegetable oil (no olive oil)
chickpea flour—sifted (to avoid lumps): 150 g
cold water; using fizzy water or beer will make the batter extra bubbly: 170ml / 3/4 cup
tsp ground cumin seeds: 1
tsp coriander powder: 1
tsp chili powder (adjust to your taste): 1/2
salt to taste
How To Make Eggplant Fritters
- Slice the eggplant into rings only 5 mm/1/4 inch thick; if the slices are too big to handle comfortably, half the eggplant and slice the halves into semi-circles.
- Start the batter by mixing the flour and spices into a bowl.
- Whisk in the cold water and beat until you get a thin, slightly runny batter.
- A deep fat fryer is ideal, but a wok or deep pan will work equally well. Fill fryer or pan (about 3cm / just over 1 inch) with oil and heat to 180°C / 360°F
- In case you don't have a thermometer, you can check the temperature with a wooden spoon or some breadcrumbs. If you dip wood or crumbs into the oil and they immediately start bubbling your oil is ready to be used.
- Using tongs or a (long) fork to dunk eggplant slices into the batter and shake off the excess. Carefully slide them into the oil and fry for about 3 minutes on each side. When working with hot oil, it is advisable to wear oven gloves for protection.
- Once the eggplant slices are golden brown, remove them onto paper towels to soak up the excess oil. Sprinkle with a pinch of salt.
- Work in batches. Too many eggplant rings will lower the temperature of the oil and make them soggy.
Most yogurt-based dips are a great match to the eggplant fritters.
To satisfy your sweet tooth, drizzle some honey, maple syrup or molasses over the fritters. The spicy batter and the sticky sweetness go perfectly well together.
Enjoy the dish and happy cooking!