Eggplant Fritters
Ingredients
1 Black Large Eggplant.( Min 2 lbs)
1 Egg beaten until huge froth appears. Add 1/4 cup
milk to it.
1 and 1/2 cup Chick pea flour (Besan in Indian
stores)
2 tbl spoon Cilantro,chopped
1/2 cup all purpose flour (any super market)
1/2 cup whole wheat flour
1 cup water,
1/2 tbl spoon Cumin, preferably ground.
1/4 tbls spoon ginger freshly cut
Phase 1:
- Mix the beaten egg, flour and enough water to make
a batter. Let the batter be thick. Add a few Indian
spices like Red Chilli powder, salt and Pepper( GOL
MIRCHI) powder.
- Cut the Eggplant/baigan vertically in thin slices
of 1/4 inch or smaller. Do not make it thick.
- Add the slices to the batter and keep it for 30
mins for the batter to absorb into the thinly cut
eggplant slices.
Phase 2:
- Use a little extra oil( preferably Olive ) in your
WOK - heat the oil properly till you see light fumes
appearing or test with a deep fry thermometer.
Phase 3:
- When ready pull out the Eggplant slices with batter
and drop them to your wok. Let it fry properly - deep
fry or a sauteee would be perfect for these fritters.
With a spatula keep dipping the eggplants so that they
dip in oil.
- Keep frying till you see light brown color in your
fritters. Remove them on a plate with cooking tissue
papers to drain out the oil or wipe the oil away.
- Start your oven and keep temperature at 200
degrees
- Serve with Ranch sauce or Chutney.
-- Enjoy
