top of page

Eggplant Fritters

Cooking Time:
30 mins


1 large Flavorite glasshouse grown eggplant

Vegetable oil

150g chickpea flour — sifted (to avoid lumps)

170ml / ¾ cup cold water

1 tsp ground cumin seeds

1 tsp coriander powder

½ tsp chilli powder (adjust to your taste)


Step 1

Slice the eggplant into rings only 5 mm/¼ inch thick; if the slices are too big to handle comfortably, half the eggplant and slice the halves into semi-circles.

Step 2

Start the batter by mixing the flour and spices into a bowl. Whisk in the cold water and beat until you get a thin, slightly runny batter.

Step 3

A deep fat fryer is ideal, but a wok or deep pan will work equally well. Fill fryer or pan (about 3cm / just over 1 inch) with oil and heat.

Step 4

If you dip wood or crumbs into the oil and they immediately start bubbling your oil is ready to be used.

Step 5

Using tongs or a (long) fork to dunk eggplant slices into the batter and shake off the excess. Carefully slide them into the oil and fry for about 3 minutes on each side. When working with hot oil, it is advisable to wear oven gloves for protection.

Step 6

Once the eggplant slices are golden brown, remove them onto paper towels to soak up the excess oil. Sprinkle with a pinch of salt.

Step 7

Work in batches. Too many eggplant rings will lower the temperature of the oil and make them soggy.

Step 8

Most yogurt-based dips are a great pairing with eggplant fritters.

bottom of page