Crispy Eggplant Fritters

• 3 Tablespoons Rice Flour
• 1/2 cups All-purpose Flour
• 1 cup Bread Crumb Mixture
• 1/2 teaspoons Turmeric
• 1 teaspoon Cumin Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Dry Mango Powder (Amchur), Or Substitute Lemon Juice
• 2 teaspoons Salt
• 5 Tablespoons Water
• 1 whole Eggplant
• 3 Tablespoons Olive Oil

1. In a medium bowl, add rice flour, all-purpose flour, bread crumbs, turmeric, cumin powder, red chili, mango powder, salt, water and make a thick paste. Set aside.
2. Cut 1/2 inch thick round pieces of the eggplant. This will give total of 10 pieces.
3. Heat the large nonstick pan on high, dab oil and reduce heat to medium. Take 1 round piece of eggplant, dip it into the batter, making sure it's evenly coated on both sides, and put it on the heated pan. After 2 minutes, turn to the other side and cook for another 2 minutes. Check both the sides to make sure they are evenly golden brown. Continue until all eggplant pieces are cooked.
4. Serve hot.

rice flour, allpurpose, bread, turmeric, cumin, red chili powder, mango, salt, water, eggplant, olive oil

Taken from tastykitchen.com/recipes/sidedishes/crispy-eggplant-fritters/ (may not work)