This delicious Jamie Oliver recipe for Aubergine Fritters is quick, crispy, and perfect for an easy appetizer or snack. Thin slices of aubergine are coated in a lightly spiced chickpea batter and fried until golden and crunchy. Serve hot with creamy coriander chutney, or customize with your favourite dipping sauce for extra flavour!
Ingredients Needed
- 150 g (1 cup) gram flour (chickpea flour/besan)
- ½ teaspoon hot chilli powder
- 2 teaspoons cumin seeds, toasted
- 1 teaspoon ground coriander
- ½ teaspoon dried mango powder (amchoor)
- 4 long or 2 small aubergines (eggplants), sliced into 3 mm (⅛ inch) rounds
- Sunflower oil, for frying
- 15 curry leaves
For the Coriander Chutney:
- Juice of 1 lime, plus extra wedges to serve
- 1 fresh green chilli, stalk removed
- 150 ml (⅔ cup) plain yoghurt
- 1 bunch fresh coriander (cilantro), roughly chopped
- 25 g (¼ cup) freshly grated coconut
How To Make Aubergine Fritters
- Make the chutney: Blend lime juice, green chilli, yoghurt, coriander, and coconut in a food processor until smooth, adding a little water if needed. Chill until ready to serve.
- Prepare batter: In a large bowl, whisk gram flour, chilli powder, cumin seeds, ground coriander, and mango powder with 150–180 ml (½–¾ cup) cold water until it forms a thin batter.
- Heat oil: Heat sunflower oil in a deep saucepan to at least 2.5 cm (1 inch) depth. Heat to 180°C (350°F). Test by dropping a small piece of bread; it should bubble immediately.
- Fry aubergines: Dip aubergine slices into batter, shaking off excess. Fry in batches for 2–3 minutes each side until crisp and golden. Drain on kitchen paper and season immediately with sea salt.
- Fry curry leaves: Carefully drop curry leaves into hot oil and fry for 30 seconds until crispy.
- Serve: Arrange fritters on a plate, top with crispy curry leaves, serve with coriander chutney and extra lime wedges on the side. Enjoy immediately!
Recipe Tips
- Slice thinly: Cut aubergine into thin, even slices (3 mm or ⅛ inch) to ensure quick cooking and crispy fritters.
- Perfect batter: Keep batter thin and smooth, similar to pancake batter, for a crisp and even coating.
- Oil temperature: Maintain oil at 180°C (350°F). Too hot, fritters burn; too cool, fritters become greasy.
- Small batches: Fry fritters in small batches to avoid overcrowding, ensuring each one stays crispy.
How To Store And Reheat Leftovers?
- Refrigerate: Let leftover aubergine fritters cool completely to room temperature. Place them in an airtight container, separating layers with baking paper to avoid sticking. Store in the fridge for up to 2 days.
- Reheat: Place fritters on a baking tray lined with baking paper. Heat in a preheated oven at 180°C (350°F) for 8–10 minutes until crispy.
Nutrition Facts
Serving Size: 1 serving (approx. 100g)
- Calories: 242.7
- Total Fat: 16.7g
- Saturated Fat: 3.7g
- Total Carbohydrate: 16.8g
- Dietary Fiber: 4.3g
- Sugars: 3.9g
- Protein: 7.7g
Try More Jamie Oliver Recipes:
- Jamie Oliver Aubergine Bruschetta
- Jamie Oliver Smoked Trout Pâté & Red Cabbage Slaw
- Jamie Oliver Broccoli Soup & Cheesy Soldiers
- Jamie Oliver Sesame Prawn Toasts
Jamie Oliver Aubergine Fritters
Description
This delicious Jamie Oliver recipe for Aubergine Fritters is quick, crispy, and perfect for an easy appetizer or snack. Thin slices of aubergine are coated in a lightly spiced chickpea batter and fried until golden and crunchy. Serve hot with creamy coriander chutney, or customize with your favourite dipping sauce for extra flavour!
Ingredients
For the Coriander Chutney:
Instructions
- Make the chutney: Blend lime juice, green chilli, yoghurt, coriander, and coconut in a food processor until smooth, adding a little water if needed. Chill until ready to serve.
- Prepare batter: In a large bowl, whisk gram flour, chilli powder, cumin seeds, ground coriander, and mango powder with 150–180 ml (½–¾ cup) cold water until it forms a thin batter.
- Heat oil: Heat sunflower oil in a deep saucepan to at least 2.5 cm (1 inch) depth. Heat to 180°C (350°F). Test by dropping a small piece of bread; it should bubble immediately.
- Fry aubergines: Dip aubergine slices into batter, shaking off excess. Fry in batches for 2–3 minutes each side until crisp and golden. Drain on kitchen paper and season immediately with sea salt.
- Fry curry leaves: Carefully drop curry leaves into hot oil and fry for 30 seconds until crispy.
- Serve: Arrange fritters on a plate, top with crispy curry leaves, serve with coriander chutney and extra lime wedges on the side. Enjoy immediately!
Notes
- Slice thinly: Cut aubergine into thin, even slices (3 mm or ⅛ inch) to ensure quick cooking and crispy fritters.
- Perfect batter: Keep batter thin and smooth, similar to pancake batter, for a crisp and even coating.
- Oil temperature: Maintain oil at 180°C (350°F). Too hot, fritters burn; too cool, fritters become greasy.
- Small batches: Fry fritters in small batches to avoid overcrowding, ensuring each one stays crispy.
Jamie Oliver Aubergine Fritters