Eggplant Fritters
Food Recipe
Ingredients
200 grams of besan (gram) flour
1 tablespoon white flour
1 tablespoon spring onion finely chopped
1 teaspoon baking powder
1/4 teaspoon crushed garlic
1/4 teaspoon crushed ginger
Salt to taste
Oil for frying
1 big round eggplant
Other variations: bread slices, sliced potatoes or cauliflower florets.
Method
Slice eggplant lengthwise in 1/4 - 1/2 cm thin slices.
Sift besan and white flours, together with the baking powder, into a mixing bowl.
Add all the other batter ingredients, finely chopped spring onions, salt, crushed ginger and garlic to the sifted flours. Mix with sufficient water to form a non running batter that would cling to the eggplant.
Heat oil over medium heat in frying pan.
Wash in running water the eggplant slices. Dry with kitchen towel paper and dip each slice into the batter coating each side in a uniform manner. Deep fry battered eggplant slices a few at a time so that the battered pieces are not touching each other. Fry each side until a light brown golden colour is obtained. Be careful as the besan batter can easily get overcooked.
Drain on kitchen towel paper and serve hot with chilli sauce or chatini pomme d'amour.
Source :
Madeleine's recipe : Eggplant Fritters
Discover more of Madeleine’s Mauritian cuisine in
‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philippe