Spicy Eggplant Fritters With Yogurt Dip
Per serving
This is a wonderful dish when you have a crowd of people over, it makes a great dish, if making several like a buffet style meal or it also is a great appetizer to present while you are finishing up on the main affair. I prefer to serve it like this as they are really the best, eaten straight away, whilst crunchy and hot. It also gives your guests something to pick at, while they are chatting amongst themselves before a meal. These are also great to make as a snack, to sit and munch on, on a lazy Sunday afternoon whilst watching your favourite team play (don't forget your cold beer). I love the dip that goes with these and I feel it compliments all the flavour in the fritters very well. These are also excellent for vegetarian guests even the most strictest ones. I have had guests that can …
Ingredients
- large eggplants (about 600g) or 2 medium eggplants, peeled, chopped (about 600g)↗1
- breadcrumbs↗1 cup
- fresh coriander, roughly chopped3⁄4 cup
- sultana, chopped↗1⁄2 cup
- plain yogurt↗1⁄2 cup
- tomato paste↗1 tablespoon
- garlic cloves, crushed↗3
- ground cumin↗1 1⁄2 teaspoons
- paprika↗1 1⁄2 teaspoons
- ground cardamom↗1 teaspoon
- ground ginger↗1⁄2 teaspoon
- cayenne pepper↗1⁄2 teaspoon
- plain flour↗1⁄2 cup
- eggs, lightly beaten↗2
- vegetable oil (for deep frying)↗
- Yogurt Dip
- cup plain yogurt↗1
- tablespoons of fresh mint, finely chopped2
- tablespoons fresh coriander, finely chopped2
- teaspoon grated fresh ginger1
- garlic clove, crushed↗1
Step-by-step instructions
- 1
Yogurt Dip.
- 2
Combine all ingredients in a bowl, mix well, cover and refrigerate until ready to use.
- 3
Fritters.
- 4
Boil, steam or microwave eggplant until tender, drain, process eggplant until smooth.
- 5
Transfer eggplant to a bowl, add remaining ingredients, except oil. mix well.
- 6
Heat oil in a large pan, drop teaspoonfuls of mixture into hot oil, deep fry until browned and crisp, drain on absorbent paper.
- 7
Serve fritters on serving plate accompanied with yogurt dip.
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