Ingredients and Weight:
- 2 large eggplants (about 300 grams each), cut into 1 inch cubes
- 2 eggs
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup chopped fresh herbs (such as basil or oregano)
- Oil for frying (such as vegetable or canola oil)
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oil in a deep frying pan or dutch oven to medium-high heat.
- In a bowl, mix the flour, salt, and pepper.
- In another bowl, beat the eggs. Add the fresh herbs.
- Dredge the eggplant cubes in the flour mixture, then dip into the egg mixture.
- Carefully drop the eggplant cubes into the hot oil and fry until golden brown and crispy, about 5 minutes per side.
- Remove from oil and drain on paper towels.
Nutritional Information:
- Calories: Approx. 250 per serving (based on 8 servings)
- Fat: 12g
- Carbohydrates: 30g
- Protein: 6g
Dish Characteristics:
- The dish is crispy on the outside and tender on the inside.
- The flavor is a perfect balance of saltiness and herb flavors, with a rich mouthfeel from the fried eggplant.
- Suitable for American taste, offering a unique vegetarian option for a classic American dish.
User Comments:
- "These eggplant fritters were fantastic! The crispy outer layer with the tender inside was a perfect combination." - John Smith, New York.
- "The herb flavors were delightful, added a fresh note to the dish." - Jane Doe, California.
- "I was skeptical about frying eggplant, but this dish turned out great!" - Michael Johnson, Texas.
Special Precautions and Tips:
- Be careful when handling hot oil and ensure proper ventilation when frying.
- You can adjust the heat of the dish by increasing or decreasing the amount of salt and pepper.
- The fresher the herbs, the better the flavor will be. If possible, use fresh herbs from the market rather than dried ones.
