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My Easy Eggplant Fritters

Serves : 4 people
Preparation : 30 minutes
Cooking : 40 minutes

Ingredients

Instructions

  • Cooking eggplant
    • Preheat your oven to 200°C. Cut the eggplants in half lengthwise. 
      Score the flesh of the eggplants with the tip of a knife, then place them on a baking sheet lined with parchment paper and roast for 15 to 20 minutes, depending on their size. Check for doneness with a knife.
  • Doughnut batter
    • Warm the milk. Dissolve the yeast in it.
    • Pour the flour into a mixing bowl. Make a well in the center.
      Add the salt and eggs. Gradually pour in the milk and gently whisk until there are no lumps.
      Set aside in the refrigerator, on the top shelf.
  • Doughnut filling
    • Rinse the chili peppers and remove the seeds. Peel and de-germ the garlic cloves. Cut the chili peppers and garlic into rough pieces.
      Rinse and chop the parsley.
    • Once the eggplants are cooked, scrape the flesh directly into the food processor bowl. Use a tbsp
      to remove any remaining flesh from the eggplant skins.
      Add the garlic, chili pepper, and parsley.
    • Blend everything in a food processor until you have a smooth, creamy mixture.
      Taste and adjust the seasoning if necessary.
      Fold the eggplant into the batter, mixing well with a whisk.
  • Deep-frying
    • Heat oil in a Dutch oven or deep fryer. The temperature should reach 175°C–180°C to properly brown your acras.
      You can use a to check the temperature.
    • Take a tbsp of batter and drop it into the hot oil. Repeat until all the batter is used up.
      Remove the acras with a slotted spoon once they are golden brown.
    • Serve these acras piping hot, along with a green salad or raw vegetables.
  • What should you do with your cooking oil?
    • Personally, I use a handy stainless steel container to strain and collect the frying oil, which I then store in the fridge.
      Once cleaned and stored this way, my oil can be reused for several more frying sessions!

    • Notes

    WHAT TO DRINK WITH THESE EGGPLANT ACRAS? A nice, chilled Provence rosé