Eggplant Fritters Recipe

Name: Eggplant Fritters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Eggplants; Canola Oil, For Frying; 3 cups Flour; 1 teaspoon Salt; 1 Tablespoon Baking Powder; 1/4 cups Sugar; 1 Tablespoon Cinnamon; 1/2 teaspoons Nutmeg; 1 whole Egg; 1 Tablespoon Pure Maple Syrup; Cinnamon Sugar, For Rolling

Servings: persons

2 whole Eggplants
Canola Oil, For Frying
3 cups Flour
1 teaspoon Salt
1 Tablespoon Baking Powder
1/4 cups Sugar
1 Tablespoon Cinnamon
1/2 teaspoons Nutmeg
1 whole Egg
1 Tablespoon Pure Maple Syrup
Cinnamon Sugar, For Rolling

1
Wash eggplant and pierce with a fork on all sides. Bake on a foil-lined baking sheet for 1 hour at 400u00b0F, until deflated. Allow to cool until you can handle them. Slice lengthwise and scrape out the insides. Process in a food processor or blender until smooth, and remove to a large bowl.
2
Heat 1/2 inch of canola oil in a heavy skillet over medium-high heat.
3
To the eggplant, add the flour, salt, baking powder, sugar, cinnamon, and the nutmeg. Stir well to combine. Add in the egg and maple syrup and stir well.
4
Drop by tablespoonfuls into the hot fat, and fry on each side until browned and crisp. Drain on paper towels, and roll the hot fritters in a cinnamon-sugar mixture.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 whole Eggplants, Canola Oil, For Frying, 3 cups Flour, 1 teaspoon Salt, and more.

Yes, Eggplant Fritters falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Fritters

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