Dominican Eggplant Fritters (Berenjenas Fritas)
My mom is the best! And the best cook too. I grew up eating this delicious treat made by my mom and a classic Dominican dish. Very easy to make and because it’s fried… well, you know… it’s even more delicious!!!! We like to serve it as a meal with rice and beans on the side. Go on ahead and give it a try!
Ingredients:
1 large eggplant
Water – divided Mazola oil to cover bottom of pan
2 cups flour
2 eggs
1/4 onion very finely chopped
1 tbs Goya adobo
Salt to taste
Directions:
Cut off the ends of the eggplant and peel.
Slice the eggplant in about 1 1/2 inch rounds.
Rinse and drain. Set aside.
In a measuring cup set aside about 1 cup of water. Then in a large bowl pour in flour and slowly add water until the flour begins to thicken up. Add eggs, mix well, add adobo and onions. Mix well. Think of pancake batter just a tad bit looser. Set aside.
In a skillet, add water up to about 1 inch. Add salt to taste. Bring to a boil and add the eggplant rounds. Boil for about 5 minutes on each side. Set aside on a paper towel to drain.
Dump the water in the skillet and dry the skillet, carefully so not to burn yourself. Place back on stove and add oil to cover the bottom of skillet. Heat on medium high.
Add a few of the boiled eggplant rounds to the batter and fry in batches. Turning until they are nice and golden.
Now all you have to do is enjoy this yummy veggie treat!
Dominican Eggplant Fritters
Ingredients
- 1 large eggplant
- Water – divided
- Mazola oil to cover bottom of pan
- 2 cups flour
- 2 eggs
- 1/4 onion very finely chopped
- 1 tbs Goya adobo
- Salt to taste
Instructions
- Cut off the ends of the eggplant and peel.
- Slice the eggplant in about 1 1/2 inch rounds.
- Rinse and drain. Set aside.
- In a measuring cup set aside about 1 cup of water. Then in a large bowl pour in flour and slowly add water until the flour begins to thicken up.
- Add eggs, mix well, add adobo and onions. Mix well. Think of pancake batter just a tad bit looser. Set aside.
- In a skillet, add water up to about 1 inch. Add salt to taste. Bring to a boil and add the eggplant rounds. Boil for about 5 minutes on each side. Set aside on a paper towel to drain.
- Dump the water in the skillet and dry the skillet, carefully so not to burn yourself. Place back on stove and add oil to cover the bottom of skillet. Heat on medium high.
- Add a few of the boiled eggplant rounds to the batter and fry in batches. Turning until they are nice and golden.
Yummy
Thank you!
Do you have a vegan recipe for this? I would love to do this for my vegan sister in law if possible. 🙂
Hi Yuleidy! Thank you for your comment. Because this is a traditional Dominican recipe and this is how I have always made it, I don’t. But your sister may have great substitutes for eggs and milk that are tried and true in her diet. She may already know which would work best. I wish I could be of more help but because I am so not a vegan, I am clueless!
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