Bringele frire - eggplant fritters

Bringele frire - eggplant fritters

Ingredients:
200 grams of besan (gram) flour
1 tablespoon white flour
1 tablespoon spring onion finely chopped
1 teaspoon baking powder
1/4 teaspoon crushed garlic
1/4 teaspoon crushed ginger
Salt to taste
Oil for frying
1 big round eggplant
green piment carri
bread slices (one day old)
Other variations:
sliced potatoes or cauliflower florets .
The same batter may be used with a variety of vegetables.

Preparation:
Slice eggplant lengthwise in 1/4 – 1/2 cm thin slices. You may or may not cut the piment carri into halves lengthwise. Cut the bread slices into halves.
Sift besan and white flours, together with the baking powder, into a mixing bowl.
Add all the other batter ingredients, finely chopped spring onions, salt, crushed ginger and garlic to the sifted flours. Mix with sufficient water to form a non running batter that would cling to the eggplant, bread slices or piment carri.
Heat oil over medium heat in frying pan.
Wash in running water the eggplant slices. Dry with kitchen towel paper and dip each slice into the batter coating each side in a uniform manner. Deep fry battered eggplant slices a few at a time so that the battered pieces are not touching each other. Fry each side until a light brown golden colour is obtained. Be careful as the besan batter can easily get overcooked.
Repeat same process with the bread slices and the piment carri.
Drain on kitchen towel paper and serve hot with chilli sauce or chatigni pomme d’amour.