Moroccan Style Eggplant Fritters Food

SWEET EGGPLANT FRITTERS

Steps:

• 1. Mix well all ingredients together, except milk. Add enough milk to make a thick batter. (Should be softer than a drop biscuit dough, but thicker and heavier than a pancake batter.)
• 2. Place about 1/2" of vegetable oil in heavy skillet, heat. When the oil becomes hot enough, drop batter by tablespoons full into the hot oil.
• 3. Fry until browned. Turn and fry the other side.
• 4. Drain on paper towels.
• 5. Sprinkle with powdered sugar.
• 6. Note: I have made these on a griddle sprayed with butter-flavored cooking spray. I did have to thin the batter a little more than usual, but it worked well enough. It is a great way to take out some of the calories and cholesterol if you are concerned about that.

EGGPLANT FRITTERS

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.

EGGPLANT FRITTERS

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.

MELITZANOKEFTEDES (ROASTED EGGPLANT FRITTERS WITH TZATZIKI)

Steps:

• Preheat oven to 375F (190C).
• Pierce eggplant in several places with tines of fork, place on a baking sheet and bake until soft, turning once, about 1 hour.
• Cool slightly.
• Peel, remove seeds and chop pulp coarsely.
• Place in large bowl (may be prepared up to 1 day ahead) Mix flour and baking powder into eggplant.
• Add remaining ingredients, season to taste.
• Combine well.
• Heat ¼ inch light olive oil (or vegetable oil - but olive oil is tastier) in large skillet over medium heat until hot.
• Drop in eggplant mixture by rounded tablespoonfuls.
• Cook fritters until deep golden-brown, about 1 ½ minutes per side.
• Transfer to paper towels to drain.
• Repeat using up all of eggplant.
• Serve immediately with tzatziki.

EGGPLANT FRITTERS

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 (AUBERGINE) PATTIES OR EGGPLANT FRITTERS

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.

MOROCCAN FRIED EGGPLANT

Steps:

• Wash the eggplants and cut off the ends.
• Pare the skin off of the eggplants in strips to leave a striped effect.
• Cut each eggplant into 1/4" slices and set aside.
• In a mixing bowl, blend the beaten eggs with the spices. Add the eggplant and mix well so the eggplant slices are coated.
• In a large frying pan, pour enough oil to coat the bottom.
• Heat the oil for several minutes over medium heat. Once the oil is hot, cook the eggplant in batches, turning over several times, until golden brown.
• Transfer to a plate lined with paper towels to drain.
• Serve warm or at room temperature.

CRISPY EGGPLANT FRITTERS WITH SMOKED MOZZARELLA

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.

MOROCCAN EGGPLANT (AUBERGINE) FRITTERS

Steps:

• Microwave eggplant until tender.
• Transfer to processor and puree.
• Whisk puree with 2 eggs, 1 cup breadcrumbs and all ingredients up to and including cardamon (mixture will be very soft).
• Place 1 rounded tablespoonful of mixture into flour and turn to coat.
• Dip into beaten eggs, then in remaining 1 cup breadcrumbs to coat.
• Flatten between palms of hands forming 3 inch oval patties.
• Transfer to baking sheet.
• Repeat, using up all of eggplant mixture.
• Heat 3 inches of oil (olive oil is best but vegetable oil can be substituted) in large saucepan until hot.
• Add patties and cook until golden-brown, about 3 minutes per side.
• Transfer to paper towels to drain.
• (may be prepared 2 hours ahead, let stand at room temperature) Serve hot or at room temperature with tzatziki.