Baiganee Eggplant fritter
Sliced eggplant is coated in a flavorful batter infused with green seasoning, turmeric, and spices. Fried to golden perfection, these crispy rounds make for a tasty snack or appetizer. Serve them hot with your favorite chutney for an irresistible twist on a classic dish.
Servings: 2
Calories: 2216kcal
Cost: $10
Ingredients
- 1 eggplant 12 oz
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp turmeric
- 3 tbs green seasoning
- 1 ½ tsp salt
- ½ tsp pepper
- 1 cup water or more as required
- 2 cups Vegetable oil for frying
Instructions
- Rinse, dry, and slice the eggplant into 1/4-inch rounds.
- In a bowl, combine all ingredients (except eggplant) to create the eggplant batter.
- Gradually add water, mixing well until the batter reaches a thick consistency, similar to pancake batter.
- Heat vegetable oil in a wok over medium heat.
- Once the oil is hot, dip a slice of eggplant into the batter and gently drop it into the hot oil, avoiding overcrowding.
- Fry until golden brown, then flip to cook the other side. Ensure the eggplant is fully cooked but still firm, and the batter is golden brown.
Notes
Serve hot with mango or tamarind sour and enjoy your crispy eggplant delight!
The nutritional values provided in this recipe are estimates and may vary based on specific ingredients used and portion sizes. Each recipe includes estimated cook time and serving sizes for your convenience. Actual values may vary depending on the specific ingredients and brands used, portion sizes, and individual cooking methods. This information is not intended to provide medical or nutritional advice, and we recommend consulting with a qualified healthcare professional or nutritionist for specific dietary needs.
Nutrition
Calories: 2216kcal | Carbohydrates: 62g | Protein: 9g | Fat: 219g | Saturated Fat: 33g | Polyunsaturated Fat: 125g | Monounsaturated Fat: 50g | Trans Fat: 1g | Sodium: 1962mg | Potassium: 611mg | Fiber: 9g | Sugar: 8g | Vitamin A: 55IU | Vitamin C: 5mg | Calcium: 152mg | Iron: 4mg
