Eggplant Fritters with Tomato Chutney
These Eggplant Fritters with Tomato Chutney are crunchy and creamy with just enough spice!!
Prep Time20 minutes mins
Cook Time25 minutes mins
Total Time45 minutes mins
Course: appetizer/ dinner
Cuisine: middle eastern/indian
Servings: 6
Calories: 210kcal
- 1 ½ lbs. japanese eggplant cut into ¾ inch thick slices
- 2 eggs beaten to blend
- ½ cup cornstarch
- 2 cups panko crumbs
- 1 cup vegetable oil
- 1 cup tomato chutney
- ½ cup plain greek yogurt
- ¼ cup cilantro minced optional
Dust eggplant slices with cornstarch, shaking off excess. Dip eggplant slices into egg wash and then coat with panko crumbs.
Heat oil over medium high heat in a medium skillet until oil shimmers. Test oil by dropping a few panko crumbs into oil. If they sizzle the oil is ready. Add a few eggplant slices at a time and fry until golden and crispy on the bottom. Turn over and cook until brown.
Drain eggplant slices on sheet pan lined with paper towels. Season with salt and pepper. Serve with tomato chutney.
Calories: 210kcal | Carbohydrates: 31g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 176mg | Potassium: 342mg | Fiber: 4g | Sugar: 5g | Vitamin A: 150IU | Vitamin C: 2.6mg | Calcium: 73mg | Iron: 1.5mg