Eggplant Fritters
Eggplant Fritters

Hi, I’m Jane. Today, we’re going to make eggplant fritters recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Eggplant Fritters Recipe

Eggplant Fritters is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Eggplant Fritters is something that I have loved my entire life.

To bewith this particular recipe, we must prepare a few components. You can have eggplant fritters using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Eggplant Fritters:

  1. Prepare 2 medium eggplants (brinjals)
  2. Take 1 tsp turmeric powder
  3. Prepare 2 tsp chilli powder
  4. Make ready To taste salt
  5. Get 2 tbsp gram flour (besan)
  6. Take 1 tbsp all-purpose flour
  7. Prepare 1 tbsp corn flour
  8. Make ready 2 tsp sesame seeds
  9. Take 1/4 cup corn flakes crushed+ 1 tbsp sesame seeds for coating
  10. Get As needed oil for deep frying

Instructions to make Eggplant Fritters:

  1. First of all cut the eggplants into rounds having 0.5 cm thickness and immerse them in water.
  2. Drain the water and take the eggplant slices in a plate. Sprinkle 1/2 tsp turmeric powder, 1/2 tsp chilli powder and a pinch of salt over them. Mix and coat the spices evenly all over the eggplant slices. Keep them aside.
  3. In a bowl add gram flour, all-purpose flour, corn flour, sesame seeds, salt to taste and rest of the turmeric powder & chilli powder. Add some water and whisk to make a batter of spoon coating consistency.
  4. Now dip the eggplant slices into the above prepared batter. Coat them well with the corn flakes-sesame seeds mix placed on a flat plate.
  5. Deep fry them in hot oil over a slow-medium heat till they turn golden brown and crisp.
  6. Remove them to an absorbent paper.
  7. Serve them hot as aside dish.

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