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Eggplant Fritters

Fondue.Chef's picture
Ingredients
  Eggplant 1 Pound, diced
  Salt To Taste
  All purpose flour 2 Tablespoon
  All purpose flour 1 Cup (16 tbs)
  Salt 1⁄4 Teaspoon
  Eggs 2 , separated
  Olive oil 2 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Curry paste 2 Teaspoon
  Dijon mustard 1 Teaspoon
  Brown sugar 2 Teaspoon
  Onion 4 Teaspoon, grated
  Mayonnaise 6 Tablespoon
  Plain low fat yogurt 6 Tablespoon (Cool Curry Sauce)
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Deep Fried
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes
Servings: 
4

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