Those Flaky Fritters! (Eggplant)


I know it’s been a while since I last posted any recipes. I was on vacation for a bit, which was a lot of fun. Got to watch a play on Broadway again, which was TOTES awesomeee. I don’t know about you but I never get tired of doing the touristy stuff. ^.^ I am a bit under the weather today which is not so awesome, but I am posting nonetheless. So without further ado, eggplant fritters:

For the Eggplant

1 eggplant 
salt to taste
1 tablespoon minced garlic
2 tablespoons sesame oil
scotch bonnet pepper – minced

For the Batter

2 cups flour
1 tablespoon sesame oil
1 teaspoon minced garlic
1 generous pinch of salt 
1 teaspoon heaping baking powder
2 tablespoons cornstarch


-Slice the eggplant thinly, into 1/4 inch circles, rinse and drain.

– To the eggplant, add the salt, minced garlic, sesame oil and pepper and combine and set aside for about 15 minutes.

– In the meantime we can make the batter. Add all the dry ingredients into a bowl and combine them.

– Next, add enough water, to make a thick paste that coats the back of a spoon. Remember you need the paste to adhere to the eggplant, so a paste that is too runny will slide right off.

-Mix the batter until smooth.

-In a skillet, heat some vegetable oil for deep frying.

-Coat the individual slices in the batter and add to the oil and deep fry until golden brown…about two minutes on each side. Remember to keep your oil at a medium temperature. If the oil is too hot the eggplant won’t cook and you will end up with a raw product. If it’s too cool, you will end up soaking up excess oil and it takes forever to cook.

– Serve and enjoy.



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