Thin slices of eggplant get a light coating that fries up golden and crisp, while the flesh turns tender. Parsley, garlic and lemon add a fresh, savory finish.
Eggplant fritters fit right in with a Provençal meal: the vegetable takes center stage, and the finishing touches stay simple. Eggplant is widely used in southern France in warm dishes, but a coating of batter and hot oil make for a very different preparation. Expect a crisp outside and a creamy, tender center. Parsley, garlic and lemon add freshness; they keep the dish lively without overpowering the eggplant’s mild flavor.
Eggplants are widely available in the Netherlands, especially in summer and early fall. Choose ones that feel firm, with smooth, glossy skin and no soft spots. Slices about half a centimeter thick are thin enough to cook through during frying, but sturdy enough to turn with tongs. Excess moisture on the surface can thin the batter, so pat the slices thoroughly dry after cutting. Salting isn’t necessary for young, firm eggplants; with a large or somewhat older one, briefly salting can help draw excess moisture to the surface.
A light batter matters more than a thick coating. Cold sparkling water and baking powder add a little extra lift, while flour gives an even, thin coating. Don’t keep stirring the batter longer than necessary: a few small lumps are fine, and beating it vigorously will only make it less light. Fry in batches to keep the oil at temperature. If the oil is too cool, the batter absorbs fat more quickly; if it’s too hot, it browns before the eggplant is tender. A kitchen thermometer makes it easy to keep the temperature in check.
Serve the fritters right away, while the crust is still crisp. Add the parsley, garlic and lemon zest at the very end; you can squeeze the lemon juice over them at the table so the crust doesn’t go soft. They’re a good match for grilled fish, tomato salad or other summery sides. No sparkling water on hand? Use ice-cold still water; the batter will be a little less airy, but it will still work. Leftovers can be covered and refrigerated within two hours, then used within two days. Reheat them on a rack in a 200 °C oven until piping hot throughout; the crust will firm up again, but they’re crispiest fresh.
Cut the eggplants into slices about ½ cm thick. Pat them thoroughly dry all over with paper towels.
Mix the flour, baking powder and salt in a large bowl. Beat the egg with the cold sparkling water and stir it into the dry ingredients to make a thin batter. Stop as soon as everything is just combined.
Mix the parsley with the grated garlic and lemon zest in a small bowl. Set aside.
Heat the oil in a sturdy pan to 170–175 °C; use enough oil to submerge the slices generously. Work in small batches so the temperature doesn’t drop too much.
Dip the eggplant slices in the batter and let the excess drip off briefly. Carefully lower them into the oil and fry for about 3 minutes, turning halfway through, until golden brown and the flesh is tender.
Lift the fritters out of the oil with a slotted spoon and drain them on a rack or paper towels. Sprinkle lightly with salt and scatter the parsley mixture over them. Serve right away with the lemon wedges.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.