Unique & Delicious Curry Eggplant Fritters
Chewier and tastier than king oyster mushroom pancakes, these eggplant fritters are a delight!
We enjoyed eggplant stir-fry last week, so today I made something different: eggplant fritters! While batter-frying is delicious, if you’re short on time or don’t want the hassle, adding just a spoonful of curry powder offers a unique twist. It imparts a beautiful color and an exquisite flavor! These fritters are wonderfully chewy and packed with flavor.
Main Ingredients- 2 Eggplants
- 2 Eggs
- 5 Stalks of Green Onions
Cooking Instructions
Step 1
Start by preparing two fresh eggplants. Wash them thoroughly under running water, trim off the ends, and then slice them lengthwise in half. Next, cut each half into approximately 0.5 cm thick, wide slices. This shape is perfect for making fritters.
Step 2
Finely chop the five stalks of green onions. Aim for very small pieces so they blend well into the egg batter and don’t interfere with the texture of the fritter.
Step 3
In a medium bowl, add the chopped green onions and crack in the two eggs. Season with 1/4 teaspoon of salt and a pinch of black pepper. Use a fork or chopsticks to gently whisk the eggs and green onions together until well combined.
Step 4
Grab a disposable plastic bag, like a zip-top bag. Add 2 tablespoons of all-purpose flour and 1 tablespoon of curry powder to the bag. Close the bag and shake it well to ensure the flours are evenly mixed without any clumps.
Step 5
Now, place the sliced eggplants into the bag with the flour mixture. Gently shake the bag to coat each slice of eggplant evenly and thinly with the flour. Be careful not to shake too vigorously, as this could cause the eggplant slices to break.
Step 6
Dip the flour-coated eggplant slices into the prepared egg batter. Use chopsticks or tongs to turn the eggplant slices, ensuring they are fully coated with the egg mixture on all sides.
Step 7
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Carefully place the coated eggplant slices into the hot oil. Fry them, turning occasionally, until golden brown and crispy on both sides. Ensure the egg batter is cooked through. Adjust the heat as needed to prevent burning.
Step 8
Once beautifully golden brown, transfer the fritters to a serving plate. The curry powder gives them a lovely, appetizing color and a subtle, wonderful aroma. You’ll be able to enjoy the delightful combination of chewy eggplant, crispy coating, and tender cooked egg!
