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
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