EGGPLANT FRITTERS
These crispy fritters are an excellent side dish.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees. Cut eggplant in half; place on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil. Place in oven; cook until tender, about 40 minutes. Remove from oven; when cool enough to handle, scoop flesh into a strainer to drain. Transfer drained eggplant to a bowl; add garlic, parsley, bread crumbs, Parmesan, egg, cumin, coriander, salt, and pepper; stir to combine. Form mixture into 2-inch patties.
- Heat canola oil in a large skillet over medium heat. Add patties, and cook until golden brown, about 2 minutes per side. Drain on paper towels. Place frisee on serving platter; drizzle with remaining 2 tablespoons olive oil and balsamic vinegar. Top with fritters.
EGGPLANT FRITTERS
Wonderfully easy, cheap to make, and highly addictive, these eggplant fritters will have your family and friends begging for the recipe!
Provided by Best Cook
Categories Fruits and Vegetables Vegetables Eggplant
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Place eggplant slices in a colander and sprinkle lightly with salt. Set aside.
- Combine almond meal, Parmesan cheese, and sesame seeds in a bowl. Season with salt and pepper. Place beaten eggs in another bowl. Gently pat eggplant slices dry and dip first in eggs, shaking off excess, and then into almond meal mixture. Place breaded eggplant on a plate near the cooking area.
- Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
- Heat oil in a skillet over medium heat. Add eggplant slices to the hot skillet and cook in batches, turning occasionally until golden on both sides, about 5 minutes per batch. Place cooked eggplant on the prepared baking sheet and keep warm in the preheated oven.
Nutrition Facts : Calories 336.4 calories, Carbohydrate 14 g, Cholesterol 104.7 mg, Fat 26.4 g, Fiber 7.2 g, Protein 15.5 g, SaturatedFat 5.2 g, Sodium 302.5 mg, Sugar 3.7 g
MAW'S EGGPLANT FRITTERS
My grandmother's eggplant fritters. We can't get enough of them.
Provided by Linda Robin
Categories Vegetable Appetizers
Time 20m
Number Of Ingredients 7
Steps:
- 1. Peel and cube eggplant.
- 2. Cook in boiling, salted water until tender.
- 3. Drain well and mash.
- 4. Beat eggs.
- 5. Blend in flour, sugar, baking powder, eggplant, salt and pepper.
- 6. Drop by spoonful into cooking oil. Brown on both sides.
- 7. Drain well on paper towels.
EGGPLANT FRITTERS WITH HONEY
Provided by Claudia Roden
Categories Appetizer Side Mother's Day Eggplant Fall Winter Deep-Fry Honey Engagement Party Party
Yield Serves 4 to 5
Number Of Ingredients 6
Steps:
- Peel the eggplants and cut them into slices about 1/3 inch thick. Put them in a bowl, add enough milk to cover, and put a small plate on top to hold them down. Let soak for 1 to 2 hours; drain.
- Cover a plate with plenty of flour mixed with a sprinkling of salt. Working in batches, turn the eggplant slices in this so that they are entirely covered with flour, then shake them to remove the excess. Deep-fry in sizzling but not too hot oil, turning the slices over as soon as the first side is brown. Drain on paper towels.
- Serve hot with a dribble of honey, and let people help themselves to more honey if they like.
MAW'S CORN FRITTERS
This recipe uses cream style corn, which I like as the corn flavor is more pronounced. I think it came from the Old Copper Kettle Cookbook. I usually eat them plain, but also good with butter or syrup.
Provided by cookalot 2
Categories Sauces
Time 30m
Yield 15 fritters
Number Of Ingredients 7
Steps:
- Blend flour, baking powder, salt, and cayenne.
- Blend slightly beaten eggs and butter.
- Add egg mixture to the dry ingredients and beat with fork until smooth.
- Stir in corn.
- Drop by spoonfuls into preheated deep fat at 375°F
- Fry 4 to 5 minutes.
Nutrition Facts : Calories 88.3, Fat 1.6, SaturatedFat 0.7, Cholesterol 26.8, Sodium 317.1, Carbohydrate 16.1, Fiber 0.7, Sugar 0.9, Protein 2.8
EGGPLANT FRITTERS
Make and share this Eggplant Fritters recipe from Food.com.
Provided by AcadiaTwo
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place shredded eggplant on a paper towel and lightly sprinkle with salt and let sit for 15 minutes.
- Use another paper towel to press down on it to remove excess moisture.
- Saute eggplant for 2-3 minutes in margarine, and allow to cool.
- Place eggplant in a bowl and mix with feta, green onions, dill, parsley, eggs, flour salt & pepper.
- In deep frying pan fill with oil about 1/4" deep.
- Form small patties and fry until golden brown.
- Drain on paper towels.
- Enjoy.
EGGPLANT (AUBERGINE) PATTIES OR EGGPLANT FRITTERS
A quick and easy side dish or appetizer, and an alternative to fried eggplant strips. Could easily be made into a "parmigiana" verison with a bit of sauce and some good mozzarella cheese.
Provided by DeSouter
Categories Vegetable
Time 20m
Yield 10 fritters
Number Of Ingredients 9
Steps:
- Cut ends off of eggplants, cut in half length-wise and then into five pieces, length-wise.
- Cut across into 3/4" chunks.
- Steam eggplant chunks for 10 minutes and cool slightly.
- Heat oil in a large frying pan - you may mix vegetable and olive oil instead of using just olive oil.
- Squeeze liquid out of steamed pieces with your hands, keeping pieces from getting too mashed.
- Place bread crumbs (seasoned or unseasoned), parmesan cheese and seasonings into a large bowl and mix.
- You could use a clove or two of fresh garlic, sauteed in place of the garlic salt.
- Beat eggs in a small bowl and add to bread crumb mix along with eggplant pieces.
- Stir to mix well.
- Form patties of any size, but not exceeding an inch in thickness and place in frying pan.
- Cook for five minutes on each side.
- Remove to a towel-lined plate to drain.
- Place in a warm oven if you are not ready to serve them immediately.
EGGPLANT FRITTERS
You can make eggplant into fritters, seasoned with almost anything you like, but my taste here runs to Parmesan; the combination is magical. Fritters are usually deep-fried, but it isn't necessary in this case. Here they are made into flat, pancake like forms and cooked in far less oil. Like most fried foods, these are best hot; but, as with most fritters, they're acceptable up to a half hour after they've been made (and, though I wouldn't serve them to company this way, they're pretty good cold).
Yield makes about 6 servings
Number Of Ingredients 10
Steps:
- Trim and peel the eggplant and cut it into 1-inch cubes. If the eggplants are large, sprinkle them with salt, put them in a colander, and let them sit for at least 30 minutes, preferably 1 hour. Rinse.
- Set a large pot of water to boil. Blanch the eggplant in the boiling water for about 5 minutes or until soft. Drain in a colander, pressing to get rid of as much moisture as possible. Combine in a food processor with the egg, parsley, Parmesan, garlic, and cayenne and process until smooth. Pulse in enough bread crumbs or flour to make a batter that will hold together.
- Put enough oil in a large nonstick skillet to coat the bottom to a depth of about 1/4 inch. Turn the heat to medium-high and wait until the oil is hot; when it's ready, a pinch of flour will sizzle. Drop the batter from a spoon, as you would pancake batter, and cook until nicely browned on both sides. Do not crowd the fritters, and adjust the heat as necessary so they brown without burning. Total cooking time per pancake will be about 6 minutes. Serve hot or warm, with lemon wedges.
- Somewhat easier, if anything. In step 1, grate or shred an equal amount of zucchini; wring in a towel to squeeze out as much moisture as possible (if the zucchini are salted, the resulting pancakes will have slightly better texture, but it isn't imperative). Blanching is not necessary. Combine by hand with the remaining ingredients and cook as directed.
CRISPY EGGPLANT FRITTERS WITH SMOKED MOZZARELLA
These crispy eggplant fritters are oozing with mozzarella.
Provided by Jimmy Bradley
Categories Cheese Vegetable Appetizer Bake Sauté Vegetarian Eggplant Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 20 fritters
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Cut eggplants crosswise into 1/2-inch-thick slices. Place on layers of paper towels. Sprinkle with 1 teaspoon salt; let stand 30 minutes. Brush 2 large baking sheets with oil. Pat eggplant dry; arrange in single layer on prepared sheets. Brush lightly with oil. Bake until eggplant is tender and dry, about 1 hour. Cool slightly; chop coarsely.
- Whisk 1 egg, grated Parmesan cheese, 1/4 cup breadcrumbs, parsley, thyme, 1/4 teaspoon pepper, and 1/4 teaspoon salt in medium bowl. Stir in chopped eggplant (mixture will be soft). Spread 1 cup breadcrumbs on plate. Whisk 1 egg and flour in another bowl. Press and shape eggplant mixture into 1 1/4 -inch-diameter balls. Press 1 piece smoked mozzarella into center of each ball, making sure eggplant mixture covers cheese. Dip balls, 1 at a time, into egg batter; roll in breadcrumbs to coat.
- Pour enough oil into large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add balls to skillet; sauté until browned, turning often, about 4 minutes. Using slotted spoon, transfer to paper towels to drain. Sprinkle with salt and serve.
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