Eggplant Fritters recipe - ingredients, nutrition and when to eat it
Eggplant is coated in a crisp batter and fried until golden. With a crunchy exterior and tender inside, it makes a great summer side dish or light dinner.
Vegetables · 20 minutes to cook
Nutrition (per 321g serving): 555.5 kcal · protein 13.4g · carbohydrate 54.9g · fat 30g · sodium 478.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the eggplant thoroughly dry, or the batter may slip off easily.
Tips: If the pan is not hot enough, the eggplant can absorb too much oil. It is ready for frying when a few breadcrumbs rise to the surface right away.
Tips: Let the fritters cool for 1–2 minutes after frying so the outside becomes even crispier.
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Ingredients (1 serving)
- Eggplant — 1 pc
- All-purpose flour — 3 Tbsp
- Potato starch — 2 Tbsp
- Egg — 1 pc
- Breadcrumbs — 4 Tbsp
- Cooking oil — 3 Tbsp
- Salt — 0.2 tsp
- Water — 2 Tbsp