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Recipe : **** Eggplant Fritter

Eggplant Fritter
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Course:
Side Dish

Practical information

  • Prep time
    40 min
  • Cooking
    15 min
  • Ready in
    55 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Vegetable recipes
Tags:
Eggplant

Recipe's Ingredients

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  • 1 extra-large egg yolk
  • 2 slender eggplants
  • 2 zucchini flowers [optional]
  • 1 teaspoon lemon juice
  • ½ tablespoons olive oil
  • 100 g rice flour
  • 25 g all-purpose flour
  • 200 ml ice water

  • Recipe preparation steps

  • 1
    Combine the two flours together in a deep bowl. Slowly mix in the water with a wooden spatula. When about half the water is incorporated, switch to a whisk and continue adding the remainder of the water. Whisk in the egg yolk, lemon juice, and olive oil. Set the batter aside in the refrigerator until needed.
  • 2
    Cut the stems from the eggplants. Then cut the bodies of the eggplants lengthwise into 6 wedges. Insert a wooden skewer in the flat, cut end of each wedge.
  • 3
    If using the zucchini flowers, trim the small fruit attached to the flowers and insert a wooden skewer into the cut end of the fruit.
  • 4
    Heat oil for deep frying to about 325ºF. Preheat the oven to 100ºF.
  • 5
    Working in groups, dip the eggplant wedges into the batter, drain off the excess, and carefully insert them into the hot oil. Cook for a couple of minutes until the batter starts to brown. Remove the wedges from the oil and drain them on absorbent paper in the oven with the oven door slightly ajar. Repeat the process until all the wedges are cooked.
  • 6
    If using the zucchini flowers, dip them in the batter and cook in the same manner as the eggplant wedges.
  • 7
    To serve, arrange the eggplant wedges and the zucchini flowers on individual serving plates. Serve immediately.
  • Ready !