Aubergine Fritters with Pomegranate Molasses Sauce
Serves
2
·
20
mins
·
Intermediary
Ingredients
- 1 Aubergine sliced into 1cm thick disks
- 80g gram flour (can substitute for plain flour)
- 90ml water
- Salt
- 1 Green chilli, chopped
- Sunflower oil
- 1tsp pomegranate molasses
- 1tsp apple cider vinegar
- 1tbsp olive oil
This makes a great lunch or starter for a dinner party, the pomegranate molasses adding a tangy sweetness. You can pick up this molasses in many shops and it makes a great addition to salad dressings and as a glaze or sauce for roast vegetables.
Method
- To make the sauce, mix together the pomegranate molasses, apple cider vinegar and olive oil and set aside.
- To make the batter, mix the water and gram flour into a batter with a pinch of salt and the chopped green chilli.
- Heat 2cm of sunflower oil in a non-stick pan until it’s hot enough that when you drop some batter in it bubbles immediately.
- Using tongs, dip the aubergine disks in the batter and add to the pan. Make sure not to overcrowd the pan or they’ll stick together. Cook them for 2-3 minutes on each side, using the tongs to turn them.
- Once browned, remove the aubergine fritters from the pan and allow excess oil to drain on some kitchen towel.
- Arrange the fritters on a plate or bowl and drizzle over the sauce. Serve with salad and some pomegranate seeds as a starter, or just enjoy on their own as a snack.
Share
Last updated:
22
May
2024
Ingredients
- 1 Aubergine sliced into 1cm thick disks
- 80g gram flour (can substitute for plain flour)
- 90ml water
- Salt
- 1 Green chilli, chopped
- Sunflower oil
- 1tsp pomegranate molasses
- 1tsp apple cider vinegar
- 1tbsp olive oil
This makes a great lunch or starter for a dinner party, the pomegranate molasses adding a tangy sweetness. You can pick up this molasses in many shops and it makes a great addition to salad dressings and as a glaze or sauce for roast vegetables.
Method
- To make the sauce, mix together the pomegranate molasses, apple cider vinegar and olive oil and set aside.
- To make the batter, mix the water and gram flour into a batter with a pinch of salt and the chopped green chilli.
- Heat 2cm of sunflower oil in a non-stick pan until it’s hot enough that when you drop some batter in it bubbles immediately.
- Using tongs, dip the aubergine disks in the batter and add to the pan. Make sure not to overcrowd the pan or they’ll stick together. Cook them for 2-3 minutes on each side, using the tongs to turn them.
- Once browned, remove the aubergine fritters from the pan and allow excess oil to drain on some kitchen towel.
- Arrange the fritters on a plate or bowl and drizzle over the sauce. Serve with salad and some pomegranate seeds as a starter, or just enjoy on their own as a snack.
Share
Last updated:
22
May
2024
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