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.
MOROCCAN EGGPLANT (AUBERGINE) FRITTERS
Make and share this Moroccan Eggplant (Aubergine) Fritters recipe from Food.com.
Provided by evelynathens
Categories Lunch/Snacks
Time 35m
Yield 12 fritters
Number Of Ingredients 19
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.
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
AUBERGINE FRITTERS
Sliced aubergine deep fried in a spicy gram flour batter
Provided by shafiqkhan
Time 15m
Yield Serves 2
Number Of Ingredients 7
Steps:
- Put oil on to heat first
- In a bowl, sift the gram flour
- Add the red chilli powder, cumin, salt and garam masala. Mix well
- Add enough water to make the batter a medium consistency
- Wash the aubergine, top and tail, slice thinly
- Dip each slice into batter, so it is coated evenly, then place carefully into the oil. Cook until golden brown.
- Serve with mint youghurt
- This snack can be eaten on its own or served with biryani :)
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.
EGGPLANT CROQUETTES
This recipe is one of many I have discovered to utilize the bountiful eggplant crop my garden has produced this year. The kids will even love eggplant this way!
Provided by Kelli Charnes
Categories Fruits and Vegetables Vegetables Eggplant
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash.
- Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.
- Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later.
Nutrition Facts : Calories 265.9 calories, Carbohydrate 23.6 g, Cholesterol 86.3 mg, Fat 14.4 g, Fiber 6.4 g, Protein 12.4 g, SaturatedFat 6.2 g, Sodium 910.9 mg, Sugar 5.1 g
More about "eggplant aubergine fritters recipes"
HOW TO MAKE EGGPLANT FRITTERS: 7 STEPS (WITH PICTURES)
From wikihow.com
91% (57)Estimated Reading Time 3 minsCategory EggplantPublished 2010-06-10
- Slice the eggplant into 3 mm (1/8 of an inch, or 1/3 of a cm) thick slices. You can slice in rounds or lengths; the preference is yours but round slices tend to be easier to handle.
- Beat the egg with a quarter teaspoon of fine salt. Add the pepper powder to beaten egg and whisk gently.
- Coat the dipped slices with the breadcrumbs. Place the breadcrumbs into a wide bowl or flat plate and lay the slices direct into the breadcrumbs, and then turn over to coat the other side.
- Serve. Eggplant fritters can be eaten and served in many different and creative ways. They can be served as a meal of their own, accompanied by salad and vegetables, or they can be served as a side dish.
HOW TO MAKE EGGPLANT FRITTERS OR ACCRAS D’AUBERGINE
From caribbeangreenliving.com
Cuisine CaribbeanTotal Time 1 hrCategory Appetizer, Appetizers And SnacksCalories 152 per serving
- Peel the eggplant, cut in chunks and place in a saucepan. Fill saucepan with water until the chunks are covered. Season the water with salt and cook for about 15 minutes.
- Remove eggplant from water and remove any excess water. Place in a bowl and mash with a potato masher or a fork. Break the chunks until the eggplant is completely mashed. Put aside.
- In a large bowl, mix the flour with the water. Add scallions, shallot, garlic, and parsley, hot and spicy original with herbs and salt and pepper to taste. Stir to form a smooth paste. Season with additional salt and pepper if necessary.
EGGPLANT (AUBERGINE) FRITTERS RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 45 minsCategory Starter/Entree
- To make Yoghurt Dip: Beat all ingredients in a small bowl until well combined. Cover bowl with plastic wrap and refrigerate.
- Cut eggplant into 20 slices, each about 5 mm (¼ inch) thick. Sprinkle both sides of each slice with salt. Leave in a colander for about 20 minutes. Rinse the eggplant, drain well and pat dry with paper towels.
- Combine the 2 tablespoons besan flour and pepper on a sheet of greaseproof paper. Dust the eggplant slices lightly in seasoned flour and shake off excess.
- Sift remaining flours into a medium bowl; make a well in the centre. Add eggs, beer and lemon juice all at once. Beat until all liquid is incorporated and batter is free of lumps.
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