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Cooking without breaking eggs

Name: Eggplant fritters
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1 Palet Papondu Battu (préalablement décongelé) (ou 50g de Papondu Battu); 1 Aubergine; 100 g Farine; 125 cL Lait végétal; Quelques feuilles Basilic (ou herbe aromatique de votre choix); 1 pincée Sel; 1 pincée Poivre

Eggplant fritters

Crispy-tender bites to share (or keep to yourself)!

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Prep time 15

Cooking time 5

Total time 20

Portions: 2 people

Type of dish: Side dish, Appetizer, Main course

Ingredients Instructions

Ingredients

1 patty Papondu Battu (thawed beforehand) or 50g of Papondu Battu
1 Eggplant
100 g Flour
125 cL plant-based milk
A few leaves Basil or your choice of aromatic herb
1 pinch Salt
1 pinch Pepper

Instructions

Wash the eggplants, then slice them into rounds about 1 cm thick.
In a mixing bowl, combine the Papondu, plant-based milk plant-based flour until smooth. If necessary, add a little water to achieve a smooth consistency without being too runny.
Add basil or your favorite herb, along with salt and pepper.
Dip the eggplant slices into the batter, making sure to coat the entire surface of each slice.
Using a deep fryer or a skillet, fry the fritters in hot oil until they are golden brown.
Blot off any excess oil and let cool for about ten minutes before serving.