Eggplant Fritters

Steps

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1. 1
   Rinse the eggplant and leave the skin on. Cut into strips, then dice into small pieces.
   ▶ ≈0:38
2. 2
   Add 1 tablespoon of oil and toss well. Pan-fry over medium heat, stirring frequently, until the eggplant becomes translucent and tender.
   ▶ ≈0:59
3. 3
   Lightly mash the cooked eggplant with a utensil—do not crush it completely.
   ▶ ≈1:46
4. 4
   Prepare the aromatics: mince the garlic cloves, cut perilla leaves into thin strips, and flatten and mince the scallion base.
   ▶ ≈1:57
5. 5
   Dice about 40g of bread into small cubes. Mix the breadcrumbs into the cooked eggplant so the bread absorbs excess moisture.
   ▶ ≈2:34
6. 6
   Add 1 tablespoon oyster sauce, 1 teaspoon black pepper, and 2 eggs to the mixture.
   ▶ ≈3:05
7. 7
   Add 2 tablespoons of crispy batter flour (or wheat flour or cornstarch) as a binder. Mix everything thoroughly until well combined.
   ▶ ≈3:27
8. 8
   Heat oil in a pan. Using a spoon, scoop the mixture into the hot oil and gently shape each fritter into a round patty. Keep the heat low to prevent burning.
   ▶ ≈3:47
9. 9
   Flip the fritters 2-3 times, frying each side for about 5-7 minutes total, until both sides are golden brown.
   ▶ ≈4:10
10. 10
    Transfer the cooked fritters to a serving plate. Serve with rice as a main course or as a side dish.
    ▶ ≈4:39