Crispy Indian Veggie Fritters
1 small italian eggplant diced into 1/4 inch rounds*
1 small zucchini diced into 1/4 inch rounds*
1 tsp salt (for cutting bitterness from eggplant)
1 tsp salt for final taste
1 tsp red chili powder
1/4 tsp turmeric
1/4 cup rice flour
1/8 cup cream of rice
2 tbsp oil (olive oil, ghee, or coconut oil work well)
*Note: You can also use potatoes, sweet potatoes, and/or summer squash in lieu of eggplant and zucchini
Dice vegetables. Rub in 1 tsp of salt to the vegetables and let them sit for 15-20 minutes in a bowl.
After 15 minutes, drain the vegetables (the salt will cause there to be water released from the veggies).
Toss the drained veggies in the turmeric, red chili powder, and salt
In a separate plate, combine mixture of rice flour and cream of rice
Heat a pan on medium with oil. Make sure oil evenly coats pan.
Take each veggie round and coat it in rice flour and cream of rice mixture
Then, lay each veggie round on hot oil and pan fry each side for a few minutes until browned.
Serve hot and crispy!