If you have a glut of aubergines, then this aubergine fritters recipe is for you! If different shapes and colours appeal to you, try the range from Burpee Europe. You’ll find a rundown of their varieties below the recipe. Read more about aubergines.
Ingredients for aubergine fritters
- 1 aubergine (2 if using one from the Knight family)
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp ground coriander
- ¼ tsp chilli flakes
- 1 tbsp chopped fresh coriander
- 50g plain flour
- 85g gram flour (chickpea flour)
- 230ml cold water
- ½ tsp salt
- Vegetable oil for deep frying
Method
- In a bowl, mix the flours, salt and spices and the cold water to form a smooth batter. Stir in the chilli flakes and the fresh chopped coriander. Set aside for 15 minutes.
- Top and tail the aubergines, slice into 1cm 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 aubergine fritters
Serve the fritters hot with a refreshing mint and cucumber yoghurt dip. Enjoy with a chilled glass of Sauvignon Blanc.
Aubergine Genie: It ripens earlier than Black Beauty, with creamy-white, nearly seedless flesh and big yields of rounded fruits. In the 6cm range, they are just the right size for ratatouille or aubergine Parmesan recipes. Try slicing and tossing on the grill or barbecue. www.chilternseeds.co.uk.
Aubergine Green Knight: The perfect partner for White Knight and Violet Knight in glossy jade green with long, smooth fruit. Slice into discs and fry in oil or roast in any Asian recipe due to its traditional style and colour. Disease-resistant plants produce prolific yields of irresistible fruits. mr-fothergills.co.uk.
Aubergine Meatball: The mightiest, meatiest aubergine ever. The fruit’s dense, moist, flavourful flesh captures the flavour and texture of meat as no other vegetable can. Large 10 cm fruits are very versatile. www.simplyseed.co.uk.
Aubergine Violet Knight: This prolific new member of the Knight family is easy to grow. Its adaptable plant habit makes it suitable for mid-sized containers or growing directly in the ground. The deep violet fruits have minimal seeds and no bitter taste. www.thompson-morgan.com.
Aubergine White Knight: These unique, shimmery, pearl-like, white fruits resemble Fabergé’s creations. These fruits can be savoured roasted, sautéed or baked. Disease-resistant plants produce opulent yields of irresistible white fruit. www.suttons.co.uk.
Burpee Europe does not sell direct to customers, but you can find their varieties at major seedsmen in the UK and beyond.
Aubergine fritters recipe – using up a glut! updated 2025
