GUYANESE BAIGANEE/ EGGPLANT FRITTERS| recipe

all-purpose flour

🥗Healthier: chickpea flour

💰Cheaper: cornstarch

Chickpea flour adds protein and fiber while maintaining a similar texture.

cornmeal

🥗Healthier: quinoa flour

💰Cheaper: polenta

Quinoa flour is gluten-free and nutritious, while polenta can be more economical.

Soak split peas overnight.

Blend soaked split peas, green onions, garlic, and hot pepper with a little water until smooth.

In a mixing bowl, combine the blended mixture with all-purpose flour, baking powder, chicken bouillon, complete seasoning, seasoned salt, black pepper, turmeric, and cumin. Mix until well combined.

If the batter is too thick, add a little water to achieve the right consistency, which should be not too thick and not too thin.

Thinly slice the eggplant as thin as possible to ensure quick frying.

Soak sliced eggplant in water to prevent oxidation.

Coat each eggplant slice with the prepared batter on both sides.

Heat oil in a deep frying pan over medium heat.

Carefully drop the coated eggplant slices into the hot oil, frying in batches.

Fry until golden brown on one side, then flip to fry the other side until golden brown.

Remove the fried eggplant from the oil and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens