Crispy Fried Eggplant, Eggplant Fritters

Crispy Fried Eggplant, Eggplant Fritters

Crispy Fried Eggplant, Eggplant Fritters

Crispy Fried Eggplant: Marinated sliced eggplant rolled onto semolina and then pan fried. Crispy from outside and soft inside.

Crispy Fried Eggplant: Marinated sliced eggplant rolled onto semolina and then pan fried. Crispy from outside and soft inside.

I have tried many versions of Crispy Fried Eggplant. I just love the big round slices of eggplant and when pan fried it tastes amazing. Though the eggplants are hard from outside they are seedless (The big ones) and are super soft and cooks up very soon and just melts in mouth.

Crispy Fried Eggplant: Marinated sliced eggplant rolled onto semolina and then pan fried. Crispy from outside and soft inside.

I have tried this crispy fried eggplant recipe by marinating in a yoghurt mixture. Though there are many international recipes available for our dearest aubergine, I preferred to given an Indian touch.

Eggplant fries consume more oil. Even though fried eggplant recipe is tasty, it is not advisable to eat on regular basis because of excessive oil. Hence these Crispy Fried Eggplants are pan fried with very less oil. And even the oil addition is incremental. So one can be really calculative while adding oil.

Crispy Fried Eggplant: Marinated sliced eggplant rolled onto semolina and then pan fried. Crispy from outside and soft inside.

Coming to the effort spent on making Crispy Fried Eggplant, its not that time consuming, or difficult. The eggplant slices are should not be too thick, else it will take more time to marinate and cook. Apart from serving it as snacks you can even serve it as starters in your meal and can even be a side dish.

Let us see how to make Crispy fried eggplant

Crispy Fried Eggplant, Eggplant Fritters
Serves 4
Crispy Fried Eggplant: Marinated sliced eggplant rolled onto semolina and then pan fried. Crispy from outside and soft inside.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
220 calories
40 g
0 g
4 g
7 g
0 g
184 g
43 g
3 g
0 g
4 g
Nutrition Facts
Serving Size
184g
Servings
4
Amount Per Serving
Calories 220
Calories from Fat 37
% Daily Value *
Total Fat 4g
6%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 43mg
2%
Total Carbohydrates 40g
13%
Dietary Fiber 6g
26%
Sugars 3g
Protein 7g
Vitamin A
1%
Vitamin C
5%
Calcium
2%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Medium sized eggplant: 1
  2. Yoghurt/Curd: ½ cup
  3. Cumin Powder: ½ spoon
  4. Dhania Powder: ½ spoon
  5. Chilli Powder: 1.5 spoons
  6. Ginger Garlic paste: 1 spoon
  7. Gram Flour: 1 spoon add
  8. Fine Semolina: 1 cup
  9. Salt: To taste
  10. Turmeric Powder: A pinch
  11. Oil: To fry
Instructions
  1. Slice the Eggplant into round medium thick slices and drop them in a bowl of salted water. This is to avoid changing the colour of the eggplant.
  2. In another mixing bowl add all the ingredients given except oil and semolina and mix well.
  3. Now gently drop the sliced eggplant into this mixture and slowly mix it until the masala is quoted well to all the slices.
  4. Allow it to marinate for 30 mins. You can even refrigerate it.
  5. Heat a pan and drizzle some oil on it.
  6. Spread the semolina on a flat plate and roll the eggplant slices on it until is uniformly quoted with semolina all over.
  7. Place it on the hot pan. You can add two to three slices at a time
  8. Now gently flip the slices and again drizzle some oil if required.
  9. Fry until both the sides are golden brown
  10. Serve it hot with any dip of your choice.
beta
calories
220
fat
4g
protein
7g
carbs
40g
more
Krishrecipes http://www.krishrecipes.com/
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