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Eggplant Fritters with Tomato Chutney

These Eggplant Fritters with Tomato Chutney are crunchy and creamy with just enough spice!!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: appetizer/ dinner
Cuisine: middle eastern/indian
Servings: 6
Calories: 210kcal
Author: Nancy Buchanan

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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