Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the eggplant by peeling and finely dicing 1 large eggplant into 1/4 inch cubes.

2. 2

   In a large mixing bowl, thoroughly combine 1 cup all-purpose flour, 1/2 cup cornmeal, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper, 1/2 teaspoon dried thyme, and 1/4 teaspoon ground allspice.

3. 3

   Add the diced 1 large eggplant, 2 minced cloves garlic, 1/4 cup chopped green onions, and 1/4 cup chopped red bell pepper to the dry ingredients, mixing well to ensure everything is coated.

4. 4

   Gradually stir in 1 cup full-fat coconut milk into the eggplant and flour mixture until a thick, cohesive batter forms without any remaining dry spots.

5. 5

   Heat 4 cups vegetable oil in a deep, heavy-bottomed pot or deep fryer over medium-high heat until it reaches a temperature of 350°F (175°C).

6. 6

   Carefully drop spoonfuls of the eggplant batter, approximately 2 tablespoons each, into the hot oil, being mindful not to overcrowd the pot, and fry for 3 to 4 minutes per side or until they are golden brown and fully cooked through.

7. 7

   Remove the crispy cooked fritters from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil before serving.