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Eggplant fritters (gato brinzel) are very popular when accompanied by a good coriander chutney. The eggplant is rich in flavor and is delicious when prepared as a fritter.
This recipe brings back good memories with the family. The afternoons when Mom or Grandma would treat us to good hot eggplant fritters. There was never enough to go around!
- Difficulty
- easy
- Serves
- 10 people
- Meal cost
- $
- Meal course
-
Appetizers
Waffles & Doughnuts
- Posted by
- Posted on
- Friday September 4th, 2020
Ingredients
- Large fresh round eggplants
- 2
- Chickpea flour
- 1 cup
- Wheat flour
- 130 grams
- Yellow food color
- 1/4 teaspoon
- Fresh Scallions
- Salt
- water
- baking powder
- 1/2 teaspoon
- Frying oil
- Wash and cut the eggplants in slices, about 1 cm thick, and let them drain in salted water.
- Meanwhile, prepare the doughnut dough. In the bottom of a chicken, mix the 2 flours, salt, baking powder, food color and water. The dough should be neither too liquid nor too thick.
- Whisk this mixture until you obtain a homogeneous paste.
- Drain the slices.
- Heat the oil.
- Dip the slices into the doughnut batter and fry them over medium heat.
- Doughnuts are ready when they are golden and crispy.
- Place on paper towels after frying.
- Difficulty
- easy
- Serves
- 10 people
- Meal cost
- $
- Meal course
-
Appetizers
Waffles & Doughnuts
- Posted by
- Posted on
- Friday September 4th, 2020
Ingredients
- Large fresh round eggplants
- 2 units
- Chickpea flour
- 1 cup
- Wheat flour
- 130 grams
- Yellow food color
- 1/4 teaspoon
- Fresh Scallions
- Salt
- water
- baking powder
- 1/2 teaspoon
- Frying oil
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