“My juicy and crispy eggplant fritters make a perfect late-night snack,” says Cantonese cookery guru Kwoklyn Wan.
“Curl up on the sofa, pop on your favourite film and scoff away – sounds like heaven to me!”
Read: Eggplant Parmesan Casserole
Serves: 2-4
Ingredients:
- 180g plain flour
- ¼ teaspoon baking powder
- 600ml sparkling water
- 1 large eggplant cut into 5mm slices
- 4 tablespoons hoisin sauce
- 500ml vegetable oil
- ½ teaspoon salt
Method
Pour the oil into a large saucepan and heat to 175°C.
In a large bowl, combine the flour, baking powder and salt. Add the sparkling water and use a fork to mix together. It is perfectly fine to have small lumps of flour in your mixture; it’s more important not to overwork the mixture as this will build up the gluten in the flour and make your batter doughy.
Read: Spicy Eggplant Bake with Mozzarella
One slice at a time, dip the eggplant into the batter and then carefully lower into the oil. Fry in small batches for three to five minutes, turning occasionally for even cooking and colour. Drain on kitchen paper and serve hot with hoisin sauce for dipping.
Chinese Takeaway In 5 by Kwoklyn Wan, photography by Sam Folan, is published by Quadrille, available now.
– With PA
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