Eggplant Fritters

Last Updated on

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



  • 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


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

377 K cal
Proteins  14.3 g
Fats 5.4 g
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.
Previous articleWays to Handle and Deal with Children from Day 1
Next article10 Fun Sensory Activities for Babies