Spicy Eggplant Fritters

These lightly battered Spicy Eggplant Fritters are easy and absolutely delectable. The spices give them just the right amount of punch.
Of note, this batter works equally well with zucchini or mushrooms.

Have guests who eat gluten-free? These fritters make an excellent choice.

Makes: 12-16 servings
Free of: gluten and all top allergens

Photo: Chris Gonzaga

Ingredients

3 baby eggplants or 1 large regular eggplant, cut into 1/8-inch rounds
1 1/2 cups (375 mL) hot water
1 1/4 cups (310 mL) chickpea flour
1/2 cup (125 mL) rice flour
1 tsp turmeric
1 tsp cayenne pepper
1 tsp salt
1 tbsp garlic, minced
2 tbsp vegetable oil
Safe vegetable oil for frying

Recipe Tips

This batter works equally well with zucchini or mushrooms. It makes an excellent choice for guests who eat gluten-free.

Instructions

Place eggplant slices in a large bowl and cover with salted water. Let stand for 10 minutes, drain and pat dry.
In a separate bowl, whisk together the hot water, flours and spices until a smooth batter forms.
Pour 2 inches of oil into a large, deep frying pan. Heat oil to 375 degrees F (use a thermometer to check temperature).
When oil is hot, dip the eggplant slices into the batter and then deep-fry, taking care not to crowd the pan. Fry until golden brown on both sides, about 3 to 4 minutes.
Place cooked fritters on paper towel to drain off excess oil. Plate and serve.

Simon Clarke is a chef and recipe developer.