Restaurant recipes to make at home: Tapas restaurant Destino
In our new series Restaurant recipes to make at home, restaurant owners are happy to give you a peek into their kitchens. By giving you their secret recipes for success, you can now easily get started at home! This time we would like to give the floor to Reinbert, owner of Tapas restaurant Destino in Rotterdam.
“Tapas are always delicious! As dinner or as a snack with drinks. Personally, I can’t get enough of our eggplant fritters. Eggplant fritters are originally from Córdoba, located in sunny Andalusia.”⠀⠀⠀
Recipe eggplant fritters from Destino⠀⠀⠀⠀⠀⠀
The salty-sweet combination of eggplant fritters makes them suitable as a tapa but even as a dessert.⠀⠀⠀⠀⠀⠀⠀⠀⠀
This is what you need for 4 people:⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 medium eggplants⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 200g chickpea flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
- rosemary⠀⠀⠀⠀⠀⠀⠀⠀⠀
- chilled spa red⠀⠀⠀⠀⠀⠀⠀⠀⠀
- salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
- pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀
- extra-virgin olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 teaspoon baking powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
- miel de caña (unrefined sugar cane syrup available at the Spanish Shop, among others)
- coarse sea salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
- (soybean) oil for frying⠀⠀⠀⠀⠀⠀⠀⠀
Preparation
Put the chickpea flour (keep a little aside to flour the eggplants with) in a bowl and mix it with 2 sprigs of chopped rosemary, a generous pinch of salt, a few strokes of freshly ground black pepper and the baking powder. Take a whisk and add the spa red while stirring until it becomes a lump-free batter of yogurt thickness.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Next, wash the eggplants and dry them well. Cut the eggplants into slices about 1 centimeter thick. Drizzle the slices lightly with olive oil and a pinch of salt and pepper.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Pass them through the chickpea flour and pat off the excess flour. Next, pass them through the batter. Drain off excess batter, but make sure the entire disk is well covered with the batter. Otherwise, the eggplant will fill up with frying fat.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Deep-fry the eggplants at 180 degrees for about 7 minutes until golden brown. The fritters will float and should be flipped halfway through. When they are done, drain them and pour generously with miel de caña and sprinkle with some coarse sea salt.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Enjoy the recipe and Buon proveche!⠀⠀
Greetings,
Reinbert⠀⠀⠀⠀
Want to discover more recipes from our favorite restaurants? Then take a look at our series Restaurant recipes to make at home. Here you will find many more goodies!
