Eggplant Fritters

This quick and easy-to-make snack item can be eaten as it is or with dips such as tomato ketchup or mint chutney. Although eggplants are not a favourite amongst the masses, this dish will ensure that eggplants are devoured sans the fuss. We suggest you give a twist to the regular recipe by adding finely chopped cilantro or jalapeno to the batter.

Serves Preparation Time Cooking Time
4 People  20 – 25 Minutes 30 – 35 Minutes

 

Ingredients

  • 4 large eggplants / baingan
  • 200 g all purpose flour / maida
  • 1 tsp baking powder
  • 1 tsp carom seeds / ajwain
  • Salt to taste
  • ½ cup milk
  • 2 eggs, beaten
  • 1 tsp oil

Method

Step 1

Wash eggplants and cut into 3 cm thick roundels. Set aside immersed in a bowl full of water.

Step 2

Combine flour, baking powder, salt, milk, eggs and oil (preferably peanut / groundnut oil).

Step 3

Mix and stir until smooth. Make sure that no lumps remain in the batter.

Step 4

Dip eggplant roundels into the batter and deep fry in hot oil until golden brown on both sides.

Step 5

Place them on layers of paper napkins to drain the excess oil.

Step 6

Serve hot with tomato ketchup.

Nutritional Information

Calories
377 K cal
Proteins  14.3 g
Fats 5.4 g
Carbohydrates
72.6 g
Cholesterol  72.6 mg
Sodium  97 mg
Potassium  1482 mg
*For deep frying, add approximately 10 grams of fat per serving, at 9 Kcal/gram of fat.

 

Tip: To prevent the eggplant from absorbing too much oil and getting soggy, soak the slices in milk for an hour, drain and proceed.