Crispy Egg-Battered Eggplant Fritters: Golden Ratio Recipe
How to Make Delicious Eggplant Fritters with a Crispy Coating
Introducing a recipe for delicious eggplant fritters that highlight the irresistible texture of eggplant, coated in a light and crispy egg batter. Enjoy this simple yet delightful dish for a special meal.
Main Ingredients
- 2 medium eggplants
- 3 Tbsp all-purpose flour
- 2 large eggs
Seasoning
- 1/2 Tbsp salt (or a little soy sauce)
- 1/2 Tbsp salt (or a little soy sauce)
Cooking Instructions
Step 1
Wash the 2 eggplants thoroughly. Slice them diagonally into pieces about 1cm thick. Aim for consistent thickness for even cooking and a beautiful presentation.
Step 2
Place the 3 Tbsp of flour into a resealable plastic bag. Add the sliced eggplant to the bag and close it tightly. Shake the bag gently to coat each piece of eggplant evenly with flour. This step ensures the egg batter adheres well and makes the fritters extra crispy.
Step 3
Crack the 2 large eggs into a bowl. Add the 1/2 Tbsp of salt. Whisk the eggs gently with a fork until well combined and slightly frothy. You can also add a dash of soy sauce instead of salt for an extra savory flavor.
Step 4
Dip each floured eggplant slice into the beaten egg mixture. Ensure both sides of the eggplant are fully coated with the egg batter. It’s best to do this quickly to prevent the eggplant from becoming too soft.
Step 5
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is hot, carefully place the egg-coated eggplant slices into the pan. Fry for about 3-4 minutes per side, until golden brown and cooked through.
Step 6
Once the eggplant fritters are nicely browned on both sides, remove them from the pan and place them on a plate lined with paper towels to drain excess oil. Garnish elegantly and serve hot. For an extra flavor boost, serve with a dipping sauce made from 1 Tbsp soy sauce, 1/2 Tbsp vinegar, 1/2 Tbsp water, and a pinch of red pepper flakes.
