3 baby eggplants or 1 large regular eggplant cut into 1/8-inch rounds
1-1/2 cups hot water
1-1/4 cups chickpea flour
1/2 cup rice flour
1 tsp turmeric
1 tsp cayenne pepper
1 tsp salt
1 T garlic, mincd
2 T vegetable oil
vegetable oil for frying
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Place eggplant slices in a large bowl and cover with salted water. Let stand for 10 minutes, drain and pat dry.
In a separate bowl, whisk together the hot water, flours and spices until a smooth batter forms.
Pour 2 inches of oil into a large, deep frying pan. heat oil to 375F (use a thermometer to check temperature).
When oil is hot, dip the eggplant slices into the batter and then deep-fry, taking care not to crowd the pan. Fry until golden brown on both sides, about 3 - 4 minutes.
Place cooked fritters on paper towel to drain off excess oil. Plate and serve.
If desired dip in tzadziki sauce.
1-1/2 cups hot water
1-1/4 cups chickpea flour
1/2 cup rice flour
1 tsp turmeric
1 tsp cayenne pepper
1 tsp salt
1 T garlic, mincd
2 T vegetable oil
vegetable oil for frying
*************************************************************
Place eggplant slices in a large bowl and cover with salted water. Let stand for 10 minutes, drain and pat dry.
In a separate bowl, whisk together the hot water, flours and spices until a smooth batter forms.
Pour 2 inches of oil into a large, deep frying pan. heat oil to 375F (use a thermometer to check temperature).
When oil is hot, dip the eggplant slices into the batter and then deep-fry, taking care not to crowd the pan. Fry until golden brown on both sides, about 3 - 4 minutes.
Place cooked fritters on paper towel to drain off excess oil. Plate and serve.
If desired dip in tzadziki sauce.
