Crispy Eggplant Fritters: Savory and Fluffy Delicacy That Even Your Husband and Kids Will Love
Crispy on the Outside, Moist on the Inside: Eggplant Fritter Recipe
Everything fried in oil is delicious, right? These eggplant fritters are so tasty that even my husband and children, who usually dislike eggplant, eat them up happily. By adding fluffy eggplant to savory scrambled eggs, we’ve created a perfect eggplant side dish. I highly recommend this to anyone who claims not to like eggplant! ^^
Main Ingredients
- 1 large eggplant
- 6 Korean green chili peppers (kkwari gochu)
- 1/2 bunch of perilla leaves (about 10-15 leaves)
- 2 fresh eggs
Seasoning & Others
- A pinch of salt (to remove bitterness and season the eggplant)
- 1/2 tsp sesame seeds (for added nutty flavor)
- A pinch of salt (to remove bitterness and season the eggplant)
- 1/2 tsp sesame seeds (for added nutty flavor)
Cooking Instructions
Step 1
First, let’s prepare the fresh ingredients that will make these eggplant fritters delicious. Wash the large eggplant thoroughly and pat it dry. Wash the Korean green chili peppers and perilla leaves under running water, then shake off any excess moisture. Set the eggs aside in a clean bowl.
Step 2
Next, finely mince the prepared Korean green chili peppers after removing their stems. Mince the perilla leaves as finely as possible to preserve their aromatic flavor. Adding finely chopped chili peppers and perilla leaves will enrich the flavor of the fritters and enhance their fragrant aroma, making them even more delicious.
Step 3
Now it’s time to prepare the star ingredient: the eggplant. Slice the eggplant into rounds about 0.7-1 cm thick, or cut them into long strips if you prefer. If you’ve sliced them into larger pieces, cut them into bite-sized pieces for easier eating. It’s important not to slice the eggplant too thinly, as they might fall apart during cooking. Aim for a moderate thickness.
Step 4
In a bowl, combine the minced Korean green chili peppers, perilla leaves, and the bite-sized eggplant pieces. Crack in the 2 fresh eggs. The eggs will help bind the eggplant and vegetables together, adding a soft texture to the fritters.
Step 5
Add the 1/2 teaspoon of sesame seeds to the mixture for a nutty flavor. Season with just a tiny pinch of salt. Eggplant itself has a slight saltiness, and the aroma from the perilla leaves and chili peppers is quite strong, so it’s best to season sparingly, tasting as you go. Use a chopstick or spatula to mix everything thoroughly, ensuring there are no lumps and the egg mixture evenly coats the eggplant pieces. This even coating is key to delicious fritters.
Step 6
Heat a frying pan with a generous amount of cooking oil over medium-low heat. Spoon portions of the eggplant mixture into the hot oil, forming fritters. Avoid making them too thick, as this will take longer to cook through. Spreading them thinly will result in crispier, more delicious fritters. Cooking them slowly over medium-low heat until golden brown is recommended.
Step 7
Flip the fritters and cook until both sides are golden brown and the egg mixture is fully cooked. Once they achieve a beautifully golden hue, they are ready! This recipe yields about 6 fritters. Enjoy them warm immediately to savor the full savory flavor and the tender texture of the eggplant. You can also serve them with a simple dipping sauce made from soy sauce, vinegar, and a pinch of red pepper flakes, if desired.
