Aubergine fritters

Ingredients

• 3aubergines
• 2eggs
• 6 tablespoonsself-raising flour
• a littleoil
• to tastesalt

Instructions

1. 1

   Prepare the aubergine

   Wash the aubergines and cut them into thin, even rounds. If the skins seem thick, peel them before slicing. Beat the eggs with a fork in a shallow dish, then put the flour in a second dish.

2. 2

   Coat the rounds

   Dip each aubergine round in the beaten egg, then coat it in flour. Make sure it is covered, but avoid building up a thick layer.

3. 3

   Fry until golden

   Heat a little oil in a frying pan and add the aubergine rounds. Cook for about 5 minutes, turning them halfway through, until well browned. Drain on kitchen paper, season with salt straight after cooking and serve hot.

What are aubergine fritters?

Aubergine fritters are slices of aubergine coated in a simple egg-and-flour mixture and fried in a pan. This French-style version keeps the coating light, so the vegetable stays soft inside while the outside turns golden.

The recipe relies on a short ingredient list rather than a heavy batter. Serve the rounds freshly cooked, while their edges are still crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 185 calories, 7g protein, 25g carbs, 7g fat.

Most of the carbohydrates come from the flour, while the aubergines contribute some carbohydrate and fibre. Eggs provide protein and some fat, and the frying oil adds most of the remaining fat. Pair a portion with a protein-rich food and a salad or other vegetables for a more balanced plate.

The ingredients that matter

Aubergine: Choose firm aubergines and slice them evenly so the rounds cook at a similar pace. Peel them first if you find the skins too tough.

Flour and egg: The beaten egg helps the flour cling to each slice. A light coating is enough; excess flour can make the outside thick and pasty.

Oil: Use just enough to coat the base of the pan and add a little more between batches if it looks dry.

Get the coating right

Set up the beaten egg and flour in separate shallow dishes before you start dipping. This makes it easier to coat each round without handling it more than necessary.

Let excess egg drip off before adding the flour, then shake away any loose flour. The aim is an even, thin layer rather than a bulky crust.

Watch the colour and texture

Golden colour: The rounds are ready to turn when the underside is well browned. Turning them halfway through helps each side colour evenly.

Tender centre: The slices should be soft when cooked through, not firm or raw in the middle. Thin, regular slices help you reach this texture within the stated cooking time.

Timing and pan space

The stated cooking time is about 5 minutes, with a turn halfway through. The actual time can vary with slice thickness and the heat of your hob, so use the golden colour and tender centre as cues.

Cook in batches if the rounds would overlap. Crowding the pan makes it harder for them to brown evenly.

How to serve them

Serve the fritters hot as a side dish or starter. A crisp green salad or simply dressed tomatoes make a fresh contrast to the fried coating.

For a more substantial meal, pair them with beans or another protein-rich dish. Add any dipping sauce at the table so the coating stays crisp.

Recipe notes & tips

• Slice the aubergines evenly so they cook at the same rate.
• Arrange the egg and flour dishes beside the hob before coating the rounds.
• Shake off excess flour to keep the coating light.
• Use a wide frying pan or cook in batches to give the rounds room to brown.
• Season with salt as soon as the fritters come out of the pan.

Variations

• Add herbs: Mix chopped parsley or thyme into the flour for a fragrant coating.
• Add spice: Stir a pinch of paprika into the flour before dipping the aubergine.
• Serve with yoghurt: Offer a bowl of plain yoghurt with lemon as a cool accompaniment.
• Make them cheesy: Add finely grated hard cheese to the flour for a savoury note.
• Use a dipping sauce: Serve with tomato sauce or a garlic dip on the side.

Common mistakes to avoid

• Uneven slices: Cut the aubergine rounds to a similar thickness so they finish cooking together.
• Heavy coating: Let excess egg drip off and shake off loose flour before frying.
• Crowded pan: Cook in batches so the rounds can brown rather than steam.
• Oil not hot enough: Wait until the pan is hot before adding the coated slices.
• Leaving them to drain too long: Serve soon after frying to enjoy the best texture.

How to store

Refrigerate leftovers in an airtight container for up to 2 days. Reheat in a frying pan or oven until hot; the coating may soften during storage.

Frequently asked questions