Eggplant Fritters
In this Article
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.
