Spiced Eggplant Fritters
These Spiced Eggplant Fritters offer a crispy and flavorful bite with a hint of warming spices. A perfect appetizer or side dish with a delightful Mediterranean-inspired twist.
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Ingredients
- 1 pieceeggplant (medium)
about 300g, peeled and grated
- 100 gramsall-purpose flour
- 50 gramschickpea flour (besan)
- 1 smallonion
finely chopped
- 2 piecesgarlic cloves
minced
- 2 tablespoonsfresh cilantro (coriander leaves)
chopped
- 1 teaspoonground cumin
- 1 teaspoonground coriander
- 0 ½ teaspoonground turmeric
- 0 ¼ teaspoonred chili powder
adjust to taste
- 1 teaspoonsalt
- 0 ½ teaspoonblack pepper
freshly ground
- 0 ½ teaspoonbaking powder
- 100 milliliterswater
cold
- 4 tablespoonsvegetable oil
for frying
Instructions
Peel the eggplant and grate it coarsely. Place the grated eggplant in a colander, lightly sprinkle with salt, and let it sit for 10 minutes to draw out excess moisture.
After 10 minutes, squeeze the grated eggplant using a clean kitchen towel or your hands to remove as much water as possible.
In a large mixing bowl, combine all-purpose flour, chickpea flour, baking powder, ground cumin, ground coriander, turmeric, red chili powder, salt, and black pepper.
Add finely chopped onion, minced garlic, and chopped cilantro to the dry ingredients. Mix well.
Add the drained eggplant to the bowl. Gradually add cold water while mixing, until the batter holds together but is not too runny. The consistency should be like a thick pancake batter.
Heat vegetable oil in a non-stick skillet over medium heat.
Spoon heaping tablespoons of batter into the hot oil, flattening them slightly with the back of the spoon to form fritters.
Fry each side for about 3-4 minutes or until golden brown and crispy.
Remove the fritters from the pan and drain on paper towels to remove excess oil.
Serve warm with a side of yogurt dip or chutney of your choice.
