Crispy Eggplant Fry

Crispy Eggplant Fry
Serves: 4
  • 60g eggplant cut into ¼thin x 2wide x 4 inch long
  • ½ tbsp chickpea flour
  • ½ tbsp rice flour
  • ½ tbsp white flour
  • ½ tbsp corn flour
  • ½ tsp baking powder
  • 1 tsp salt
  • ¼ tsp turmeric powder
  • ½ cup oil
  1. Wash eggplant and add salt. Keep it for 10 minutes.
  2. Sieve all flour, baking powder and turmeric powder. Add water, salt and 1 tsp oil with the flour mixture to make a batter. The mixture should be a thick batter.
  3. Heat oil in a deep pan and dip each piece of eggplant into the batter. Fry both sides until brown and crispy.
  4. Crispy eggplant fry is ready to serve.
Nutrition Information
Calories: 329 Fat: 31.4g Saturated fat: 4.0g Trans fat: 0.1g Carbohydrates: 11.8g Sugar: 6.2g Sodium: 732mg Fiber: 1.4g Protein: 0.5g Cholesterol: 0mg

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