Archive for July 2007

Crispy Eggplant Fritters

July 17, 2007

Fritter or pakora is one of the most often prepared afternoon snack in the Indian Kitchen. It is quite versatile and can be prepared with freshly sliced assortments of vegetables (or firm fruits like green banana, apple or plantain) dipped in the prepared batter either with the flour batter or combination of pureed lentils.

2 Japanese eggplants, washed
1/4 cup flour and salt to taste – optional
1/2 cup chickpea flour or besan, sifted
1/3 cup rice flour, sifted
1/3 cup semolina or cream of wheat
1/4 teaspoon baking powder
1/8 cup white sesame seeds, lightly toasted
1/8 teaspoon cayenne pepper or to taste
Salt and black pepper to taste
Water to make the batter
Canola, peanut or vegetable oil for deep-frying

1) Using a sharp knife, slice the eggplants diagonally into ΒΌ-inch thickness. Lightly dredge each piece of sliced eggplant with the seasoned flour and set aside.
2) In a medium-size mixing bowl, combine all the dry ingredients and add water, a little at a time, until the mixture resembles a smooth-creamy batter. Cover and let it rest at room temperature for at least 5 to 10 minutes.
3) Heat the oil in a cast-iron skillet (or preferably in a wok) and dip each slice at a time into prepared batter coating completely and shake off the excess batter. Carefully drop onto the heated oil without crowding the skillet. Fry a few at a time, until crisp and lightly golden 3 to 4 minutes. Drain on paper towels and repeat the process until all the eggplant fritters are deep-fried. Serve warm with tomato-based chutney or any of your favorite chutney.