Crispy Eggplant Fritters for vegetarians

Today, I had whip up a crispy snack for teatime break.

Normally, I would prepare a wide variety of salads, tuna sandwiches or tacos for tea but you know, kids get bored with the same regular food, right?

However, I wanted my kids to eat veggies but it wasn’t easy to pacify them to eat veggies willingly.

Finally, eggplant fritters had managed to win them over with the crispy sides which I am sure most kids loved best.

Deep fried eggplant fritters produces soft texture with crispy texture on the outside that is alike Banana Fritters.

If you are trying to get your kids to eat veggies, you should try to mix slices of veggies with thick batter in order to mask the raw veggie flavor.

I would suggest pumpkin, squash, tapioca, sweet potatoes, onions and many more, as long as they are not green leafy veggies.

To choose the eggplant which is also known as brinjal or aubergine, you should choose for dark purple colored eggplant, the skin should be smooth and no holes.

Wrinkled skin eggplant indicates that the veggie is old and over ripen, there will be more black seeds in the flesh and dried up.

It doesn’t matter whether you choose baby round eggplants which is commonly used in curries or the regular long slender brinjal which is a regular in spicy paste stir fries and fritters too.

To make the batter, you should use self raising flour in order for the batter to produce a crispy and risen batter.

If you can’t find any, go ahead use plain flour but remember to add in baking powder.

Lukewarm water is poured into the dry ingredients instead of cold water or hot water.

If the water is too hot or warm, the batter will thickens and becomes bulky, form bubbles with the flour still undiluted.

So, lukewarm water is better to easily dissolve the flour .

Eggplant Fritters Recipe

Ingredients:

• 2 small eggplant or 1 long eggplant
• A little salt
• Palm oil for deep frying
• 1 lemon

Batter Ingredients:

• 1 cup self raising flour or plain flour with 1 tsp of baking powder
• A pinch of salt
• 1 tbsp butter-melted
• 1 egg white

Method of preparing the fritters:

• To make the batter, sieve the self raising flour and salt into a large bowl.
• Add in the melted butter and 175 ml of lukewarm water into the dry ingredients.
• Mix and stir well with a fork to form a smooth batter.
• Do not use warm or hot water because the batter would turn bulky, difficult to stir.
• Leave aside for later use.

Method to prepare the eggplants:

• Briefly wash the eggplant.
• Slice the eggplant into 1/4 inch thickness.
• Place the eggplant slices into a colander, sprinkle a little salt and leave to drain excess moisture.
• In a bowl, whisk the egg white until stiff.
• Fold into the batter.
• Beat for a couple of minutes.
• Heat up a wok or frying pan with sufficient peanut or palm oil.
• Dip in one slice of eggplant at a time into the batter, coat both sides well.
• Slip the coated eggplant into the hot oil, deep fry for a 1-2 minutes, flip over the uncook side.
• Keep the heat at low heat because the eggplant fritters would burn easily.
• When both sides turned crispy and golden browned, lift the fritters out, drain the excess oil with kitchen paper towel.
• Serve at one with chilli sauce or mayonnaise.

A perfect snack during teatime.

Written by peachpurple

Photo taken by pixabay

Article checked by Plagium

More muffins and cakes recipes to share:

vegetarian pancakes

Mustard greens with egg sauce

Pak choy with tofu soup