Eggplant dipped in a chickpea flour batter coating and pan fried. The result is a crispy outside with a moist mushy interior. These fritters are great as a snack or as part of a meal.
Keyword: eggplant fritters, eggplant recipes
Servings: 2-3 servings
Author: Teenuja Dahari - veganlovlie.com
1 - 2Chinese eggplants
Water for soaking
100gchickpea flouror all-purpose flour or mixture of both flours [3/4 cup]
1/2teaspoonsalt or to taste
175mlwateror enough to make a batter of pouring consistency [2/3 cup + 1 tablespoon]
Oil for pan frying
Wash the eggplants. Slice them into slanted discs of about 3/4 cm (1/4 inch) thick. Place in a bowl and sprinkle with 1 tablespoon salt. Massage the salt into the eggplant. Fill the bowl with water to just cover the eggplants. Set aside to soak for 10 – 12 minutes.
Meanwhile, prepare the batter. Mix all the batter ingredients together. Whisk to remove all lumps. Adjust the water for a pouring consistency, not too thin but not as thick as a pancake batter.
Drain the eggplants and rinse thoroughly to remove the excess salt. Pat dry them with a paper towel to remove excess water.
Heat a skillet with about 2 tablespoons of oil on medium-high temperature.
Once skillet is hot, dip each eggplant slice into the batter and transfer to the skillet. Let fry for about 3-4 minutes or until golden and crispy on one side. Then turn and fry for another 3-4 minutes on the other side until crispy. Work in batches for as many as you can fit in the pan. Leave some space in between for easy turning.
Prick the fritter with a fork to test if the eggplant is done. If it goes in without any spongy resistance, the fritter is done.
Remove from the skillet and drain on absorbent paper. Repeat for the rest of the batch.
Enjoy with your favourite hot sauce.
Any leftover batter can be kept in the refrigerator and used within 2 days.Link to original recipe - Eggplant Fritters - https://veganlovlie.com/eggplant-fritters/
Eggplant Fritters (gateau bringel) • https://veganlovlie.com/eggplant-fritters/ • September 15, 2016