Eggplant Fritters Recipe
Summary
Preparation Time10 MinCooking Time5 Min
Ready In15 MinDifficulty LevelEasy
Health IndexAverageServings4
Ingredients
| Eggplant | 1 Pound, diced | |
| Salt | To Taste | |
| All purpose flour | 2 Tablespoon | |
| All purpose flour | 1 Cup (16 tbs) (Batter:) | |
| Salt | 1/4 Teaspoon (Batter:) | |
| Eggs | 2 , separated (Batter:) | |
| Olive oil | 2 Tablespoon (Batter:) | |
| Water | 1/4 Cup (16 tbs) (Batter:) | |
| Curry paste | 2 Teaspoon (Cool Curry Sauce:) | |
| Dijon Mustard | 1 Teaspoon (Cool Curry Sauce:) | |
| Brown sugar | 2 Teaspoon (Cool Curry Sauce:) | |
| Onion | 4 Teaspoon, grated (Cool Curry Sauce:) | |
| Mayonnaise | 6 Tablespoon (Cool Curry Sauce:) | |
| 6 tablespoons plain low-fat yogurt | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Put eggplant in a colander, sprinkle with salt and leave to drain 30 minutes.
To make batter, sift flour and salt into a medium-size bowl.
Beat in egg yolks and olive oil.
Gradually add water and continue to beat to make a smooth batter.
Let stand 1 hour.
Just before serving, beat egg whites until stiff then fold into batter.
To make Cool Curry Sauce, beat all ingredients together in a small bowl then spoon into a serving dish.
Rinse eggplant, dry thoroughly on paper towels and dust with flour, salt and pepper.
To cook fritters, each piece of eggplant is speared on a fondue fork, dipped in the batter then deep-fried in the fondue pot.
To make batter, sift flour and salt into a medium-size bowl.
Beat in egg yolks and olive oil.
Gradually add water and continue to beat to make a smooth batter.
Let stand 1 hour.
Just before serving, beat egg whites until stiff then fold into batter.
To make Cool Curry Sauce, beat all ingredients together in a small bowl then spoon into a serving dish.
Rinse eggplant, dry thoroughly on paper towels and dust with flour, salt and pepper.
To cook fritters, each piece of eggplant is speared on a fondue fork, dipped in the batter then deep-fried in the fondue pot.
Chef
