Golden Eggplant Cornmeal Fritters Recipe

About this recipe

These crispy eggplant fritters are perfect for dinner, offering a delightful combination of mashed eggplant, eggs, and cornmeal, fried to golden perfection. A simple yet satisfying dish for eggetarian solution seekers.

Ingredients

• - CHATCHAWAN Fresh Thai Round Eggplant
• Pack Tray Of 30 Medium Free Range Eggs
• 50G Pepper Black Ground BWFO
• 125G Daylesford Organic Brandy Butter
• 1.5 Kg Natco Cornmeal Medium, 1.5Kg
• 200G All Things Butter Unsalted Butter
• - Tata Salt
• - Ktc Vegetable Oil
• 100G Heera Black Pepper Whole 100g

Instructions

1. 1. Peel and slice the eggplant into thick rounds.
2. 2. Boil the eggplant slices in water over medium heat for about 30 minutes until tender. Drain, rinse, and mash the eggplant thoroughly.
3. 3. In a mixing bowl, combine the mashed eggplant with 1 egg, 1 tsp salt, and 1/2 tsp black pepper. Mix well.
4. 4. Melt 2 tbsp butter and add it to the eggplant mixture. Stir until evenly incorporated.
5. 5. Gradually add 1/4 cup cornmeal to the mixture, stirring until it forms a thick batter suitable for shaping into patties.
6. 6. Heat 1/4 inch of oil in a skillet over medium heat until hot. Shape the batter into small patties and carefully drop them into the skillet.
7. 7. Fry the patties for approximately 15 minutes, flipping halfway through, until they are golden brown on both sides. Remove and drain on paper towels before serving.