Crispy Outside, Tender Inside! Super Easy Eggplant Fritters Recipe
Simple and Delicious Homemade Eggplant Fritters
Introducing eggplant fritters, where the soft flesh of the eggplant harmonizes perfectly with a crispy batter. Made with simple ingredients, anyone can easily prepare these, making them a fantastic side dish for meals or a delightful snack with drinks. Enjoy the savory flavor of freshly fried eggplant fritters conveniently at home!
Main Ingredients- 1.5 eggplants (medium-sized)
- 1.5 eggs
- Frying powder (or pancake mix) – plenty
Seasoning & Others- Salt – a pinch (about two pinches)
- Cooking oil (plenty)
- Salt – a pinch (about two pinches)
- Cooking oil (plenty)
Cooking Instructions
Step 1
First, wash 1.5 eggplants thoroughly, pat them dry, and slice them thinly into approximately 0.5 cm thick rounds. Sprinkle about two pinches of salt evenly over the sliced eggplant and let it sit for about 5 minutes. This process draws out excess moisture, resulting in crispier fritters, and also seasons the eggplant nicely.
Step 2
In a separate bowl, crack 1.5 eggs and whisk them well with a fork or whisk until smooth, breaking up the egg white strands. After whisking the eggs, gently press the salted eggplant slices with a paper towel to remove excess moisture.
Step 3
Coat both sides of the moisture-removed eggplant slices thinly and evenly with frying powder (or pancake mix). Applying the powder thoroughly helps the egg batter adhere better and contributes to a crispier texture. Lightly tap the coated eggplant slices to shake off any excess powder.
Step 4
Dip the fried powder-coated eggplant slices into the whisked egg mixture, ensuring both sides are evenly coated with the egg batter. Make sure the egg batter covers the surface of the eggplant completely.
Step 5
Pour a generous amount of cooking oil into a deep frying pan or wok and heat over medium heat. To test if the oil is hot enough, drop a small amount of batter; it should sizzle and bubble immediately. Carefully place the egg-coated eggplant slices one by one into the hot oil, making sure they don’t stick together. Fry over medium-low heat, flipping them occasionally, until they are golden brown and crispy on both sides. The fritters are done when they puff up and turn a beautiful golden color.
Step 6
Once perfectly fried, place the eggplant fritters on a paper towel-lined plate to drain excess oil. Serve them warm immediately for the best experience – crispy on the outside and tender on the inside. They are also delicious served with a dipping sauce made from soy sauce, vinegar, and a pinch of chili powder. Enjoy your meal!
