Aubergine Fritters
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Aubergenius aubergine fritters, naturally gluten free, easily made vegan (use vegan yoghurt) and full of flavour!
Use these as an appetiser, for a borrel snack, or wrap up in a Naan or paratha with lettuce and tomato for a quick delicious meal.
Don't like Aubergine? It's great with oyster mushrooms or courgette. And I'm excited to try it with tofu slices. Recipe by Gail - www.galleyofgail.com
Ingredients
- 2 Aubergine, cut into 1cm rounds
- pinch salt
- 100 grams Chickpea flour
- 1 cup Yoghurt (unsweetened - greek or plain) bio
- 2 tsp Curry Bomb
- vegetable oil For Frying
Dip
- 1 cup Thick greek yoghurt bio
- 2 tbsp Curry Bomb
Instructions
- Sprinkle with sliced aubergine with salt
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Mix together chickpea flour, yoghurt and curry bomb until smooth
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Heat oil in a large pan or wok, about 3cm deep to fry the fritters. Oil is ready when it's hot but not smoking (Tip: dip a wooden chopstick in the oil, if tiny bubbles appear around it the oil is ready)
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Dip the aubergine slices in the batter and then gently place in the oil.
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Cook for about 4 minutes each side until crispy and golden.
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Mix together dip ingredients, season with salt.
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Enjoy as a snack, or make it a meal wrapped in a Naan with salad