Batter Coated Eggplant Wedges [Vegan, Gluten-Free]

Contents

Beguni: Crispy Vegan and Gluten-Free Eggplant Fritters What’s missing from this title? Eggplant Fritters Beguni: Crispy Vegan and Gluten-Free Fried Eggplant Wedges Recipe

The culinary delight known as Beguni originates from its namesake, the Bengali term for eggplant, or begun. We have a special fondness for frying aubergines, also known as eggplants, and with good reason. Eggplant so tender and luscious that it’s a truly decadent delight to savor every bite. The crispy coating elevates the dish to new heights, allowing you to savor the tender and juicy meat without any hint of greasiness. As dusk settles in, wrapping the world in a gentle silence, this is the perfect setting to revel in the simple joys of life.

Beguni: Crispy Vegan and Gluten-Free Eggplant Fritters

What’s missing from this title?

Eggplant Fritters

Two to three pounds of Italian eggplant, roughly equivalent in size to two medium-sized fruit.
1/2 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon red cayenne pepper

One cup of finely milled chickpea flour or besan.
1/4 cup cornstarch
1/4 teaspoon baking soda
11/2 teaspoons nigella seeds
To taste (or approximately 1 teaspoon salt)
1-2 teaspoons red cayenne pepper
1 teaspoon turmeric
approximately 3/4 cup of water or until a coating consistency batter forms
Oil for frying

Beguni: Crispy Vegan and Gluten-Free Fried Eggplant Wedges Recipe

Slice the eggplant into three equal sections along its length, and then further divide each section into three-inch-long wedges with a uniform thickness of approximately three-quarters of an inch. While it’s true that some fruits and vegetables are meant to be consumed with their skins intact, a blanket statement like this is far from accurate. Sprinkle the mixture with turmeric, salt, and a pinch of fiery red cayenne pepper, then set it aside to await its next step in the recipe.
Simultaneously, whisk together in a bowl until smooth and lump-free: chickpea flour, cornstarch, and baking soda. Combining the fragrant nigella seeds with the savory salt, fiery red cayenne pepper, warm turmeric, and mixing thoroughly. Add sufficient water to create a well-balanced batter or coating mixture with optimal viscosity. The mixture should have a consistency that’s neither too thin nor too thick, roughly resembling a well-mixed pancake batter.
Heat the oil in a heavy-bottomed wok or skillet. To verify the ideal cooking temperature, perform a simple test: carefully drizzle a small amount of the batter into the oil; if properly heated, it will quickly sizzle and float to the surface. Gently coat the wedges with a uniform layer of seasonings and cook them in batches of 3-4 in a wok or large skillet, ensuring even cooking throughout. Sear the food on medium heat for approximately three minutes per side, or until both sides are golden brown and crispy to the desired level of doneness.
Remove the fried foods from the oil, allowing any excess oil to drip off, then place them on paper towels to gently pat away any remaining oil before serving hot.

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