Crispy Eggplant Fritters

Author: Recipes_kw
No ratings yet
Prep Time 30 mins
Total Time 30 mins
Course Appetizers, Snacks
Cuisine American
Servings 2 Servings


  • Oven
  • Stove


  • 2 cup eggplant sliced 1/4' thick
  • 3 tbsp olive oil extra virgin
  • 1/4 tsp salt


  • 4 tbsp corn starch
  • 4 tbsp almond milk
  • 1 cup Panko breadcrumbs
  • 2 tbsp sesame seeds
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder


  • Preheat the oven to 350 degrees while you line a baking sheet with parchment paper.
  • Prepare 3 bowls for coating the eggplant pieces. In the first one place the almond milk; in the second the cornstarch; then in the third the Panko, sesame seeds, garlic powder, and the onion powder.
  • Dip each slice firstly into the milk, then into the cornstarch, and finally into the Panko mix, so that each is generously coated.
  • Heat the olive in a large skillet over medium-high heat and lightly pan fry coated pieces for about 1 minutes per side; then place your pieces on the prepared baking sheet.
  • Bake for 20 minutes; flipping over the slices halfway through cook time or until crispy. Sprinkle with salt before serving. Enjoy!


Serves well with a plant based ranch dressing.

My Notes

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