Jamie Oliver Aubergine Fritters

Jamie Oliver Aubergine Fritters are everything you want in a snack—crispy, golden, and full of bold, spiced flavor. Thin slices of aubergine are dipped in a light chickpea flour batter spiked with cumin and mango powder, then fried until crunchy. I whipped these up one rainy afternoon and was shocked at how addictive they were—especially with that creamy coriander chutney. (inspired by Jamie Oliver)

Ingredients Needed

For the Fritters:

• 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 Jamie Oliver Aubergine Fritters

Make the Chutney:

Start by blending together the lime juice, green chilli, plain yoghurt, fresh coriander, and grated coconut in a food processor. You want a smooth, spoonable chutney—add a splash of water if it’s too thick. Once blended, chill the chutney in the fridge until you’re ready to serve. It’s refreshing, tangy, and balances the fritters perfectly.

Prepare the Batter:

In a large mixing bowl, whisk together the gram flour, hot chilli powder, toasted cumin seeds, ground coriander, and dried mango powder. Gradually whisk in 150–180 ml (½–¾ cup) of cold water until you get a thin, pourable batter—think pancake batter consistency. Let it sit while you prep the aubergine.

Heat the Oil:

Pour sunflower oil into a deep saucepan, at least 2.5 cm (1 inch) deep. Heat it up to 180°C (350°F). A quick trick to test: drop in a piece of bread—it should sizzle and bubble instantly.

Fry the Aubergines:

Dip each aubergine slice into the spiced batter, letting any excess drip off. Fry in batches for 2–3 minutes on each side, until golden and crisp. Don’t overcrowd the pan—small batches make all the difference. Once done, let them drain on kitchen paper and hit them with a sprinkle of sea salt while hot.

Finish with Curry Leaves:

Carefully drop the curry leaves into the hot oil and fry for about 30 seconds until they crisp up. Scatter them over the fritters for a burst of fragrant crunch.

Serve:

Pile the fritters on a plate, top with the crispy curry leaves, and serve hot with that luscious coriander chutney and lime wedges. You’ll want to dive in straight away.

Why I Love This Recipe

I made these Jamie Oliver Aubergine Fritters for a weekend snack platter and they disappeared faster than I expected. They’re super light and don’t feel greasy at all. The batter is so flavorful, and when paired with that bright coriander chutney—pure magic. You can even wrap them in flatbreads for a fun twist on lunch.

Recipe Tips

• Slice thinly: Uniform 3 mm slices help cook them evenly and quickly.
• Perfect batter: Aim for a smooth, runny batter that lightly clings to the aubergine.
• Oil matters: Maintain 180°C (350°F) for crispiness without greasiness.
• Batch fry: Don’t overcrowd—fritters need space to crisp up properly.
• Custom dip: Swap the chutney with garlic yoghurt or mint raita if you prefer.

How To Store This Jamie Oliver Aubergine Fritters

At Room Temperature:

Best served fresh, but you can leave them out for up to 2 hours before they lose their crunch.

In the Fridge:

Cool completely, layer between baking paper, and seal in an airtight container. Keeps well for up to 2 days.

In the Freezer:

Not recommended—the batter loses its texture once thawed. Fresh is best here!

Reheating:

Place fritters on a lined baking tray and reheat at 180°C (350°F) for 8–10 minutes until crisp again.

Nutrition Facts (per serving)

• Calories: 242.7
• Carbs: 16.8g
• Protein: 7.7g
• Fat: 16.7g
• Sugar: 3.9g
• Fibre: 4.3g
• Sodium: Approx. 220mg

Let’s Answer a Few Questions!

Can I make these gluten-free?
Totally! They already are—gram flour is naturally gluten-free.

Can I bake instead of fry?
You can try, but they won’t get the same crunch. If you do, brush with oil and bake at 200°C until golden.

What can I use instead of mango powder?
Try a squeeze of lemon juice in the batter or a dash of sumac for a similar tang.

Can I skip the curry leaves?
Sure! They add a lovely fragrance, but the fritters are still delicious without them.

Is the chutney spicy?
It has a kick! Use half a chilli or remove the seeds if you’re sensitive to heat.

Try More Recipes:

• Jamie Oliver Aubergine Bruschetta
• Jamie Oliver Smoked Trout Pâté & Red Cabbage Slaw
• Jamie Oliver Broccoli Soup & Cheesy Soldiers
• Jamie Oliver Sesame Prawn Toasts