Aubergine Fritters - Makhua Chub Khai Thord

These Thai-style aubergine fritters bring a satisfying crunch that gives way to silky, tender eggplant inside.

The batter is stripped down to essentials: eggs, milk, and a pinch of salt. That simplicity lets the eggplant shine.

Slice them thin, dip them quick, and fry them over moderate heat until they turn an even, gorgeous gold.

Serve them hot with a sweet chili dipping sauce or a squeeze of lime for a snack that disappears from the plate in seconds.

Chef Tips

• Slice eggplant uniformly thin (about ¼ inch) so every fritter cooks at the same rate
• Pat eggplant slices dry before dipping to help the batter cling
• Keep oil at a steady moderate heat so the coating crisps without burning