Ingredients for Aubergine Eggplant Fritters
- 1 medium aubergine (eggplant)
- 1/2 cup halloumi cheese, grated
- 1/4 cup seasoned flour
- 1 large egg, lightly beaten
- 1/4 cup white breadcrumbs
- 1/2 cup oil, for frying
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How to Make Aubergine Eggplant Fritters
- Finely dice the eggplant and place it in a colander. Sprinkle generously with salt and leave for 15 minutes to draw out excess moisture.
- After 15 minutes, thoroughly rinse the eggplant under cold water and squeeze out as much excess moisture as possible. Pat dry with paper towels.
- In a large bowl, combine the squeezed eggplant, flour, egg, grated parmesan cheese, chopped fresh herbs (parsley, mint or chives), garlic powder, and salt and pepper to taste.
- Heat about 1 inch of oil in a large non-stick frying pan over medium-high heat.
- Once hot, drop spoonfuls of the eggplant mixture into the hot oil, ensuring not to overcrowd the pan.
- Fry for approximately 2-3 minutes per side, or until golden brown and crispy.
- Remove the fritters from the pan and place them on a plate lined with paper towels to absorb excess oil. Serve immediately with your choice of dip.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
26g
Fat
5g
Carbs
10g
