Aubergine Fritters
A favourite street food or rather anytime of the day little snack in Mauritius. Crispy fried aubergine discs coated in a light gram flour tempura like batter fried until crispy. Dangerously moreish. extra crispy exterior and a soft interior.
Usually served with a hot tomato or coriander chutney...delicious.
#MyCookbook
Aubergine Fritters
A favourite street food or rather anytime of the day little snack in Mauritius. Crispy fried aubergine discs coated in a light gram flour tempura like batter fried until crispy. Dangerously moreish. extra crispy exterior and a soft interior.
Usually served with a hot tomato or coriander chutney...delicious.
#MyCookbook
Cooking Instructions
- 1
In a mixing bowl add both the flour and gram flour. Season with salt, cumin powder and bicarbonate of soda. Stir all together.
- 2
To make the batter start by adding water. Using a hand whisk mix all vigorously to a rather thick batter consistency. Thick enough to coat the aubergine.
- 3
Add the chopped herbs and give all a good mix. Taste for seasoning and adjust as needed.
- 4
Cover and leave to rest for at least 15 minutes.
- 5
When ready to fry, place a deep pan or wok on the hob. Add enough oil to deep fry the fritters
- 6
Heat the oil until reach the acquired right temperature. Take one by one aubergine slice, dip and coat into the batter and gently emerge into the hot oil.
- 7
Fry in small batches until crisp. Remove and drain on a paper towel to absorb excess oil.
- 8
Enjoy these crispy aubergine fritters with a hot chutney of your choice. I prefer these delicious fritters with coriander chutney.
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