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Eggplant Fritters

Serves 4 to 6
Time 40 min
These simple eggplant fritters served with coconut-caramelized onions are a traditional snack or side dish in Fiji. The onions can either be cooked in the remaining oil from making the fritters or in a separate skillet to save time.  Inspired by Whole Planet Foundation® microcredit client recipes.
Ingredients
  • 1 large eggplant (about 1 pound)
  • 1 cup all-purpose flour
  • 1 teaspoon fine sea salt
  • 3/4 cup canola oil
  • 1 large yellow onion, thinly sliced
  • 1/2 cup coconut cream, skimmed from the top of a chilled can of coconut milk
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Method

Cut eggplant in half lengthwise. Cut each half crosswise in 1/4-inch-thick slices.

Spread slices in a single layer on a baking sheet lined with paper towels and pat dry.

In a medium bowl, whisk together flour, salt and 1 cup water to make a thick batter.

Preheat oven to 250°F.

In a large skillet or wok, heat oil over medium-high heat until hot. Working in batches, carefully fry eggplant in oil until the eggplant is tender and the crust is golden brown and crisp on all sides, 5 to 6 minutes, turning halfway through.

Transfer to a baking sheet and keep warm in the oven. Repeat with remaining eggplant slices and batter.

Drain off all but 1 tablespoon of the oil.

Add onion to the skillet and cook, stirring occasionally, until golden brown, about 8 minutes.

Stir in coconut cream and remove from heat.

Serve with eggplant fritters.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 large eggplant (about 1 pound)
  • 1 cup all-purpose flour
  • 1 teaspoon fine sea salt
  • 3/4 cup canola oil
  • 1 large yellow onion, thinly sliced
  • 1/2 cup coconut cream, skimmed from the top of a chilled can of coconut milk
Shop with Prime

Exclusively for Prime members in select ZIP codes.