Eggplant fritters
Crispy on the outside and tender inside, these eggplant fritters make a delicious, vegetable-forward appetizer or light main course.
- Time
- 30 min active · 40 min total
- Yield
- 2 servings
- Steps
- 7
Ingredients
- Eggplant 1 pcs
- Potato 2 pcs
- Onion 1 pcs
- Bread flour 2 tbsp
- Vegetable oil to taste
- Salt to taste
- Ground black pepper to taste
For serving
- Garlic sauce optional
Directions
Step 1
Wash the eggplant. Wash and peel the potatoes. Peel the onion. Prepare a blender.
Step 2
Peel the eggplants. Cut the flesh into thin strips. Salt, mix, and let stand for 10 minutes.
Step 3
Gently rinse the eggplant pieces under cool water. Place on a paper towel to absorb moisture. Then transfer the eggplants to the blender bowl and blend into a puree.
Step 4
Grate the onion and potatoes on a medium grater. Combine in a bowl with the eggplant and mix.
TipSqueeze the potato to remove juice before adding to the eggplant, otherwise the fritters will be too watery and fall apart during frying.
Step 5
Add salt, pepper, and flour to the vegetable mixture. Mix well so the spices are evenly distributed throughout the mass.
Step 6
Heat oil in a frying pan. Drop the vegetable batter by the tablespoon to form fritters. Fry on both sides until golden brown. Place on a plate lined with a napkin to absorb the oil.
Step 7
Serve the eggplant fritters with garlic sauce.
