Crunchy Eggplant Fritters with Mushrooms and Herbs
It's eggplant season! Make these crunchy eggplant fritters with mushrooms and herbs in about 45 minutes. They're bursting with flavor and have a delicious, crispy texture you'll love.
Ingredients
- 3 eggplants chopped
- 6 button mushrooms chopped
- 3 cloves garlic mashed
- 2 Tbsps sesame seeds
- 4 Tbsps chickpea flour or rice flour
- 2 Tbsps psyllium husks for a non-vegan version, you can use 1 large beaten egg instead
- 2 Tbsps dill chopped
- 1 tsp thyme
- 1 tsp sumac powder
- ½ tsp cumin
- sea salt and pepper to taste
- oil for frying
Instructions
- Thinly chop the eggplant pulp, then chop the mushrooms.
- Heat 2 tsps of oil in a pan. Add the chopped eggplant, mushrooms, mashed garlic, spices, and herbs.
- Cover with a lid and let it cook for 7 minutes.
- Remove the lid and stir occasionally. Let it cook for another 5 minutes, until the vegetables are soft, then remove from heat.
- Transfer the cooked mixture to a bowl. Add the chickpea or rice flour, sesame seeds, and psyllium husks (or ground flax seeds). Mix well and lightly mash everything together.
- Heat some oil in a large, non-stick pan. Don't use too much oil, just enough to grease the bottom of the pan.
- Add 1 Tbsp of the eggplant fritter mixture to the pan and lightly press it down to give it a flatter shape.
- Cook on both sides, about 2-3 minutes per side, until golden and crisp. Repeat for all the fritters.
- Place them on a plate lined with paper towels to absorb any excess oil.
- Serve!
Notes
For a non-vegan version, you can replace the psyllium husks with 1 large beaten egg as the binder. Ground flax seeds also work as an alternative binder in place of psyllium husks. Use chickpea flour for a gluten-free option, or rice flour if you prefer. Don't use too much oil when frying, just enough to grease the pan, so the fritters stay crunchy.