Eggplant Fritters
Eggplant fritters, one of the favourite Mauritian snacks. Eaten hot at any time of the day, they can be accompanied by chutney or any sauces. They are perfect for tea breaks.
Ingrédients de la recette
- 1 eggplant (300g), cut into thin rounds
- 125g wheat flour
- 80g tapioca starch
- 80g chickpea flour (bessan)
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- ½ teaspoon yellow food colouring
- 350ml warm water
- 1 small bunch chopped chives
- Frying oil, to taste
Instructions
- 1
Cut the eggplant into thin rounds.
- 2
Mix the wheat flour, tapioca starch, chickpea flour, salt, bicarbonate and yellow food colouring together with a whisk.
- 3
Pour in the warm water gradually while whisking until smooth.
- 4
Add the chopped chives and mix into the batter.
- 5
Heat frying oil in a saucepan or deep fryer; prepare a plate lined with paper towels and keep a slotted spoon ready.
- 6
Dip the eggplant slices into the batter and place them in the hot oil.
- 7
Let each side cook before flipping; turn once golden.
- 8
Remove the fritters once cooked and drain on paper towels.
- 9
Repeat until all the eggplant slices are fried.
- 10
Serve hot with coriander chutney (satini cotomili).
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