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Spicy Eggplant Fritters

[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.



  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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