How to Make Savory Eggplant Fritters - Delishably - Food and Drink
Updated date:

How to Make Savory Eggplant Fritters

Cooking is one of my passions. I like to make nutritious and tasty foods at home.

Savory eggplant fritters

Savory eggplant fritters

Delightful Snacks for Lunch or Dinner!

Sometimes, we need a little spark when eating the same old food for lunch or dinner. Adding a special snack on the side can make a meal absolutely delightful. Savory eggplant fritters are an easy and quick option to pep up your meal.

Crunchy on the outside and spongy on the inside, these fritters are not only deliciously flavorful, they are nutritious as well.

Serve these to enhance the taste of any meal—or enjoy them as a simple evening snack.

Now, let me share with you the detailed recipe.

Cook Time

Prep timeCook timeReady inYields

10 min

10 min

20 min

Serves 4 people

Ingredients

  • 1 cup chickpea flour
  • 1/2 cup rice flour
  • 1/2 cup onions, finely chopped
  • 1/4 teaspoon pepper powder
  • 1/4 teaspoon red chili powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon eno fruit salt (if you don't have enough, use baking powder instead)
  • 2 eggplants, washed and sliced
  • salt to taste
  • oil for shallow-frying

Instructions

  1. In a mixing bowl, add chickpea flour, rice flour, pepper powder, chopped onions, red chili powder, coriander powder, baking powder or Eno fruit salt, and salt.
  2. Make a moderately thin and lump-free batter by adding enough water. Rest it for 10 minutes.
  3. Thinly slice eggplants and immerse them in water. Take them out and thinly apply some salt on both sides. You can use any type of eggplant for this recipe.
  4. Heat a flat pan. Add some oil for shallow-frying. Dip the eggplant slices, one at a time in the batter and place on the pan. Keep some gap between the slices.
  5. Add a few drops of oil on the top. Keep the heat medium-low. Flip the slices once the bottom side becomes golden brown and crunchy.
  6. Roast both sides adding a few drops of oil. Covering the pan for sometime reduces cooking time.
  7. Remove the slices and place on a serving plate.
  8. Serve hot eggplant fritters with tomato sauce if serving as a tea-time snack. Otherwise, serve them as a side dish for the meal.
  9. Enjoy eating these crispy and spongy snacks!

Photo Tutorial

Eggplant

Eggplant

Step one: Thinly slice the eggplant and immerse the slices in water.

Step one: Thinly slice the eggplant and immerse the slices in water.

Remove and thinly apply some salt on both the sides.

Remove and thinly apply some salt on both the sides.

Salt-coated eggplant slices

Salt-coated eggplant slices

Step two: Add all the ingredients as per list to a mixing bowl. Prepare a moderately thin batter by adding enough water.

Step two: Add all the ingredients as per list to a mixing bowl. Prepare a moderately thin batter by adding enough water.

Step three: Dip each slice in the batter and place on a greased hot flat pan. Roast both sides, adding a few drops of oil and flipping the slices once or twice.

Step three: Dip each slice in the batter and place on a greased hot flat pan. Roast both sides, adding a few drops of oil and flipping the slices once or twice.

how-to-make-savory-eggplant-fritters-with-chickpea-flour
how-to-make-savory-eggplant-fritters-with-chickpea-flour
how-to-make-savory-eggplant-fritters-with-chickpea-flour
Yummy eggplant fritters are ready to serve!

Yummy eggplant fritters are ready to serve!

Serve them as a snack with tomato sauce or eat them as a side dish for the meal. Enjoy!

Serve them as a snack with tomato sauce or eat them as a side dish for the meal. Enjoy!

Comments

ShailaSheshadri (author) from Bengaluru on April 01, 2019:

Thanks for visiting my hub. Please try this recipe because it's worth the effort. Eggplant fritters come out so well.

Peggy Woods from Houston, Texas on April 01, 2019:

My husband and I enjoy eating eggplant also. In fact, we enjoyed some last night for our dinner. Your recipe sounds good. I do not have chickpea or rice flour in our pantry, just regular wheat flour, and almond flour. I have recently read other recipes calling for chickpea flour. I'll have to purchase some and give it a try. Thanks for your recipe.