Spicy Eggplant Fritters with Yogurt Dip
Crispy, golden, and packed with bold flavors, these Spicy Eggplant Fritters with Yogurt Dip are the perfect appetizer or snack for spice lovers. Thin slices of eggplant are seasoned, breaded with a tantalizing mix of breadcrumbs, cumin, cayenne, chili flakes, and fresh parsley, then fried to perfection for a crunchy exterior and tender inside. The cooling yogurt dip, infused with zesty lemon, garlic, and refreshing mint, provides a creamy contrast to the kick of the fritters. With just 20 minutes of prep time, this recipe makes it easy to enjoy a satisfying dish that’s bursting with texture and taste. Perfect for sharing, these fritters are ideal for parties, game days, or even as a unique vegetarian main course. Try this irresistible blend of spices and textures today!
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Recipe Information
Ingredients
- 1 large Eggplant
- 1 cup All-purpose flour
- 2 Eggs
- 1 cup Breadcrumbs
- 1 teaspoon Garlic powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Chili flakes
- 2 tablespoons Fresh parsley (chopped)
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 cups Vegetable oil
- 1 cup Greek yogurt
- 1 teaspoon Lemon juice
- 1 clove Garlic (minced)
- 1 tablespoon Fresh mint (chopped)
Instructions
Slice the eggplant into thin, round slices (about 1/4 inch thick) and sprinkle both sides with 1/2 teaspoon of salt. Let them rest for 10 minutes to draw out moisture, then pat dry with a paper towel.
Set up a breading station with three shallow bowls: one with flour mixed with 1/2 teaspoon of salt and black pepper, another with eggs whisked, and the third with breadcrumbs mixed with garlic powder, cumin powder, cayenne pepper, chili flakes, and chopped parsley.
Dip each eggplant slice into the flour, then into the egg mixture, and finally coat it in the breadcrumb mixture. Press gently to ensure the breadcrumbs stick well.
Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
Fry the breaded eggplant slices in batches for 2-3 minutes on each side, or until golden brown and crispy. Remove and place them on a plate lined with paper towels to drain excess oil.
To make the yogurt dip, combine Greek yogurt, lemon juice, minced garlic, chopped mint, and a pinch of salt in a small bowl. Mix well until smooth.
Serve the hot and crispy spicy eggplant fritters with the chilled yogurt dip on the side.
Nutrition Facts
Calories |
4944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 437.9 g | 561% | |
| Saturated Fat | 65.2 g | 326% | |
| Polyunsaturated Fat | 269.3 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 6230 mg | 271% | |
| Total Carbohydrate | 230.9 g | 84% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 38.0 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 430 mg | 33% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2231 mg | 47% | |
*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.
