Get ready to fall in love with these incredible Crispy Eggplant Fritters, traditionally known as Khasa Baigan Bhaji. Imagine savory little eggplant sandwiches, stuffed with gooey, melting cheese and coated in a perfectly spiced, golden crust. I adore serving these ‘vegetable chops’ hot from the pan for afternoon tea or as a show-stopping vegetarian appetizer. They have an irresistible texture that is pure comfort food, whether you dip them in chutney or enjoy them as is!
Ingredients
• Eggplant: 1 large, approx. 2 lbs / 1000 g, cut crosswise into 0.5 inch / 1.5 cm thick slices
• Salt: As needed for sprinkling
• Chickpea Flour: 0.5 cup / 50 g, sifted
• Wheat Flour: 3 tbsp / 25 g self-rising flour or whole wheat pastry flour with a pinch of baking powder
• Cornmeal: 2 tbsp / 20 g
• Spices: 0.125 tsp cayenne pepper or paprika, and 0.25 tsp turmeric
• Herbs: 3 tbsp finely chopped fresh coriander, basil, or parsley
• Water: 3 tbsp, plus more if needed
• Cheese: 6 oz / 170 g mozzarella cheese, thinly sliced
• Coating: 1.25 cups / 125 g fresh or dry bread crumbs OR 0.66 cup / 115 g fine semolina
• Frying: Ghee or vegetable oil for shallow frying
Instructions
1. Prepare the Eggplant: Place the eggplant slices on a tray and sprinkle them liberally with salt. Allow them to sit for at least 30 minutes to draw out excess bitter moisture.
2. Make the Batter: In a mixing bowl, combine the chickpea flour, wheat flour, cornmeal, cayenne, turmeric, fresh herbs, and 0.25 tsp of salt. Whisk in the water to create a smooth batter with the consistency of thick cream. Add more water by the teaspoon if needed.
3. Assemble the Sandwiches: Rinse the salt off the eggplant slices and pat them completely dry. Match eggplant slices of similar sizes. Trim the cheese so the slices are slightly smaller than the eggplant rounds. Place a slice of cheese between two slices of eggplant to form a sandwich.
4. Coat the Fritters: Dip each eggplant sandwich into the chickpea batter, letting any excess drip off. Immediately coat the battered sandwich in the bread crumbs or semolina, pressing gently to adhere. Place on waxed paper.
5. Fry to Perfection: Heat about 0.5 inch / 1.5 cm of ghee or oil in a large, heavy frying pan over moderate heat. The oil should be hot but not smoking. Carefully fry the sandwiches for 10 to 15 minutes per side, until the eggplant is fork-tender and the crust is deeply golden brown. Serve immediately.
Nutritional Information
• Values are estimated per serving, based on 6 servings.
• Calories: 415 kcal
• Total Fat: 25g
• Saturated Fat: 7g
• Cholesterol: 22mg
• Sodium: 480mg
• Total Carbohydrates: 36g
• Dietary Fiber: 7g
• Sugars: 6g
• Protein: 13g
Pro Tips
• Don’t Skip the Sweat: Salting the eggplant for 30 minutes is crucial. It draws out water, preventing the fritters from becoming oily and ensuring a creamy, not watery, texture.
• Create a Cheese Buffer: Cut your cheese slices slightly smaller than the eggplant rounds. This creates a natural seal around the edges to prevent the cheese from oozing out into the hot oil.
• Master Your Oil Temperature: The oil must be hot but not smoking. Test it with a bread cube; it should sizzle and turn golden in about 45 seconds. Too cool and they’ll be greasy; too hot and they’ll burn before the eggplant is tender.
• Perfect Your Batter Consistency: Your batter needs to be thick, like heavy pancake batter. If it’s too runny, it won’t cling to the eggplant, and your breadcrumb coating will slide right off.
