Moroccan Eggplant Aubergine Fritters
Crispy, golden, and brimming with bold flavors, Moroccan Eggplant (Aubergine) Fritters are a tantalizing fusion of aromatic spices and tender eggplant slices, perfect for an appetizer or snack. This recipe combines cumin, coriander, smoked paprika, and turmeric to create a fragrant batter that elevates the humble eggplant into a crunchy, savory delight. These fritters are lightly fried in olive oil until perfectly crisp, offering a irresistible texture that pairs beautifully with a refreshing dollop of creamy yogurt or a fiery kick of harissa. Ready in just 35 minutes, these fritters are an easy yet exotic addition to your table, ideal for sharing at any gathering. With fresh cilantro and garlic rounding out the flavor, this quick and flavorful dish promises to transport your palate straight to the vibrant streets of Morocco!
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Recipe Information
Ingredients
- 2 medium-sized eggplant (aubergine)
- 1 teaspoon salt
- 0.75 cup all-purpose flour
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon baking powder
- 2 eggs
- 0.5 cup milk
- 2 tablespoons fresh cilantro (chopped)
- 2 cloves garlic (minced)
- 0.5 cup olive oil (for frying)
- optional: harissa or yogurt (for serving)
Instructions
Slice the eggplants into rounds approximately 1/4 inch thick. Lay them out on a baking sheet or large cutting board and sprinkle the slices with 1 teaspoon of salt. Let them sit for 10 minutes to release excess moisture.
After 10 minutes, use a paper towel to pat the eggplant slices dry, removing the released liquid and excess salt.
In a large mixing bowl, whisk together the flour, ground cumin, ground coriander, smoked paprika, turmeric, and baking powder.
In a separate bowl, beat the eggs and whisk in the milk. Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms. Fold in the minced garlic and chopped cilantro.
Heat olive oil in a large skillet or frying pan over medium heat. The oil should lightly coat the bottom of the pan. Test the heat by dropping a small bit of batter into the oil; it should sizzle immediately.
Dip each eggplant slice into the batter, ensuring both sides are evenly coated, and gently place it into the hot oil. Fry the slices in batches, making sure not to overcrowd the pan.
Cook the fritters for about 2-3 minutes on each side, or until golden brown and crispy. Use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil.
Repeat the process with the remaining eggplant slices, adding more oil to the pan if necessary.
Serve the fritters warm with a dollop of harissa or yogurt on the side for dipping, if desired.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 656 mg | 29% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 7.2 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 78 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 493 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
