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Spicy Eggplant Fritters

Posted By Allergic Living On 2010/07/02 @ 3:09 pm In Appetizers,Birthday,Celiac, Gluten-free,Christmas, Hanukkah,DFCF,Eggs,Fall,Fish,GF Appetizers,Milk/Dairy,Mustard,Other Legumes,Peanut,Sesame,Shellfish,Soy,Sulphites,Thanksgiving,Tree Nuts,Vegan,Wheat,Winter | No Comments

[1]Makes 12 to 16 fritters

Free of: All top allergens and gluten-free.

Note: This batter works equally well with zucchini or mushrooms. Excellent choice for guests who eat gluten-free.


  • 3 baby eggplants or 1 large regular eggplant, cut into 1⁄8-inch rounds
  • 1 1⁄2 cups (375 mL) hot water
  • 1 1⁄4 cups (310 mL) chickpea flour
  • 1⁄2 cup (125 mL) rice flour
  • 1 tsp turmeric
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 tbsp garlic, minced
  • 2 tbsp vegetable oil
  • Vegetable oil for frying


  1. Place eggplant slices in a large bowl and cover with salted water. Let stand for 10 minutes, drain and pat dry.
  2. In a separate bowl, whisk together the hot water, flours and spices until a smooth batter forms.
  3. Pour 2 inches of oil into a large, deep frying pan. Heat oil to 375° F (use a thermometer to check temperature).
  4. 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 to 4 minutes.
  5. Place cooked fritters on paper towel to drain off excess oil. Plate and serve.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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