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
EGGPLANT CROQUETTES: THEY GIVE A NEW DIMENSION OF TASTE
Potato croquettes are gorgeous, and in this recipe, they're teamed with eggplant (aubergine) to give a new dimension of taste. It's also a good way to get more veggies into your diet! You can even serve them on their own, with some ketchup or other dips.
Provided by Cookist
Time 1h15m
Yield 10
Number Of Ingredients 16
Steps:
- Cube the eggplant into 1-inch cubes. Put the cubes into a colander and sprinkle with some salt.
- Toss to work the salt through, then leave it to sit for 30 minutes. Put the colander over a bowl or the sink, as the eggplant will give off some water at this stage.
- Preheat your oven to 400F/180C fan/gas mark 6.
- Rinse the eggplant and dry thoroughly with paper towels. Toss the cubes with a little olive oil and put on a baking sheet in a single layer.
- Roast for 20 minutes, then flip the cubes and roast until golden and tender, around 10 minutes more.
- Peel and puree the roasted eggplants when they have cooled a bit.
- Combine eggplant puree and baked potatoes.
- Now add garlic powder, salt, black pepper powder, cumin powder and lemon juice. Mix well with your hands. Add breadcrumbs and cornflour to remove excess moisture.
- Divide mixture up and make round balls or long croquettes. Put them in the fridge for around 30 minutes to set.
- Mix the dry coating ingredients together and mix the batter ingredients in a separate bowl until smooth.
- Coat the croquettes in the cornflour mixture, then dip in the batter, followed by the dry coating.
- Deep fry in preheated oil until golden.
SMOKY EGGPLANT CROQUETTES
By placing whole, unwashed, plain and naked globe eggplants directly onto the stovetop burner grate and letting them burn until charred, hissing and collapsed, you bring a haunting smokiness and profound silkiness to the interior flesh that will have you hooked for the rest of your life. This way of cooking eggplant is a revelation in itself - easy, yet exciting and engaging - and requires nothing more of the home cook than a little seasoning at the end to be enjoyed, as is. But biting into a warm, crisp, golden fried croquette with that smoky, silken purée at its center is what restaurant-level complexity and satisfaction is all about. One key ingredient, but 11 steps to prepare it - that about sums up the difference between home cooking and restaurant excitement.
Provided by Gabrielle Hamilton
Categories finger foods, vegetables, appetizer, side dish
Time 9h30m
Yield About 16 croquettes
Number Of Ingredients 9
Steps:
- Place the whole eggplants directly on the burner grids of the stovetop, and turn the flames to high. Let each eggplant start to blister, and steam, and char, turning each one a quarter turn every 3 or 4 minutes, until softened and hissing inside, the skins utterly blackened and cracked, and the flesh collapsing, 12 to 15 minutes. (You could also blister them under the broiler, set on an aluminum-foil-lined baking sheet a couple of inches from the heat and cook until charred all over.)
- Remove the eggplants to a bowl. Cover with a lid or overturned bowl, and let them rest until cool enough to handle, about 30 minutes. Give this the time it takes; it will help with peeling them later and also lets them steep in their smoky juices. You can do this step ahead and let them cool in the refrigerator overnight as well, to be peeled the next day, which works beautifully.
- Remove the scorched, carbonized skin from the soft, cooked-through eggplant. Discard all the black, bitter charred bits.
- Strain the remaining eggplant, and save all the viscous smoky liquid that accumulates. I usually "rinse" the peeled eggplants in this strained liquid to remove any lingering flakes or chips of charred skin from the eggplant flesh. (Sometimes people are tempted to run the eggplant under the faucet for a second to remove the flecks, but using the liquid in the bowl is much better at retaining flavor.)
- Chop the flesh to a fine dice, and place in a bowl. (I generally never remove the seeds unless I have bought an intensely loaded eggplant, in which case I'll remove them if the seed sacs are pronounced and distracting.)
- Stir in 3 tablespoons of the reserved smoky liquid, and the olive oil, then Microplane the garlic into the mixture. Season with salt, and stir well until the mixture is a bit creamy. Taste, and season to your palate by adding a few more drops of the smoky liquid or a few more of olive oil. I like mine rather smoky, rather salty, rather unctuous.
- Spread the eggplant mixture into an 8-inch square, about 1/2-inch thick, on a quarter sheet pan lined with a quarter-cut Silpat mat. Most people will not have these two things, so alternatively you can form a neat square or rectangle on a cookie sheet, or spoon the mixture into generally quenelled shapes onto a cookie sheet. Freeze overnight.
- Prepare the croquettes: Set up a standard breading procedure of three containers: flour, egg and water mixture, and the ground panko.
- Cut the frozen block of smoky eggplant into 2-inch squares, or batons or planks if you prefer. Refreeze for a bit if needed after cutting; they tend to defrost rather quickly. Bread each piece with care, dipping in flour, egg mixture then panko, leaving no bald spots, and refreeze the finished, breaded croquettes. (These can live in your freezer for months.)
- Add enough neutral oil to a deep-sided sauté pan to reach a depth of 1 1/2 to 2 inches, and heat over medium until shimmering, or when a thermometer reads 350 degrees. Working in batches, fry the frozen croquettes until golden on all sides and piping hot in the center, raising and lowering the heat under the oil accordingly. Adding frozen products to hot oil brings the temperature down, as does crowding, so it is up to the cook to control the temperature of the fry oil accordingly. Remove cooked croquettes with a slotted spoon, and drain on a baker's rack to maintain crispness (rather than a paper towel or plate, which will encourage steaming and sogginess).
- Sprinkle with a little salt while still very hot, and serve with a squeeze of lemon.
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