Colourful aubergines, Perfect for summer recipes – The Burpee Europe team always love it when they receive a new recipe devised for them by the chef Valerie Hamelin, and Women Talking was more than pleased to share it.
Soon it will be time to start harvesting early aubergines and the recipe below is the perfect example of how to use these wonderful vegetables.
Their Aubergine ‘White Knight’ or ‘Green Knight’ can be used in this recipe, or why not use both for an interesting combination?
Aubergine ‘White Knight’
Shimmery and pearl white in colour, these really are the most fashionable of aubergines! These delicious fruits are culinary wonders too and can be used in a whole host of recipes, whether you are planning to roast, sauté or bake them!
Aubergine ‘Green Knight’
What a combo this variety makes together with ‘White Knight! The glossy jade green next to the glowing white is a contrast made in heaven. A culinary delight in all sorts of recipes, but a ‘must-have’ for Asian dishes that call for aubergine due to its traditional style and colour in many parts of the East.
Aubergine Fritters Recipe
Ingredients:
1 aubergine (eg ‘Green Knight’ or ‘White Knight’ from Burpee Europe)
1 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
¼ tsp chilli flakes
1 tbsp chopped fresh coriander
50g plain flour
85gr gram flour (chickpea flour)
230 ml cold water
½ tsp salt
Vegetable oil for deep frying
Method:
In a bowl mix the flours, salt & spices and the cold water to form a smooth batter. Stir in the chilli flakes & the freshly chopped coriander. Set aside for 15 minutes
Top & Tail the aubergines, slice into 1 cm rounds with a sprinkle of salt and set aside. Dry with kitchen roll.
Heat the oil in a shallow pan, to check the temperature of the oil drop a piece of bread and see if it quickly rises to the surface, which means the oil is at temperature.
Whisk the batter gently, the batter is now ready to fry the aubergines. Dip each slice in the batter and ensure both sides are well coated and gently drop them in the oil.
Cook the fritters for 2 to 3 minutes on each side.
Once golden brown, drain with a slotted spoon onto kitchen paper to remove the excess oil.
To serve:
Serve the fritters hot with refreshing mint & cucumber yoghurt dip
Delicious! Enjoy with a chilled glass of Sauvignon Blanc
Poppy Watt