Ingredients for Aubergine Eggplant Fritters
- Aubergine
- Halloumi Cheese
- Seasoned Flour
- Egg
- White Breadcrumbs
- Oil
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.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
26g
Fat
5g
Carbs
10g
