Eggplant Fritters Recipes

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EGGPLANT FRITTERS



Eggplant Fritters image

These crispy fritters are an excellent side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 14

1 large eggplant (about 2 1/2 pounds)
1/4 cup olive oil
1 small clove garlic, minced
2 tablespoons roughly chopped fresh flat-leaf parsley
1/2 cup fresh or dry bread crumbs
1 tablespoon grated Parmesan cheese
1 large egg, lightly beaten
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 tablespoons canola oil
1 head frisee, washed and dried
1 tablespoon balsamic vinegar

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



Eggplant Fritters image

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

1 large eggplant, sliced very thinly
sea salt and ground black pepper to taste
1 cup almond meal
1 cup finely grated Parmesan cheese
½ cup toasted sesame seeds
3 eggs, lightly beaten
2 tablespoons grapeseed oil for frying

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

EGGPLANT FRITTERS



Eggplant Fritters image

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

1 cup eggplant (peeled and shredded)
1 tablespoon margarine
1 cup feta cheese
1/2 cup green onion
1/2 cup dill (fresh and minced)
1/4 cup parsley (fresh and minced)
3 eggs (lightly beaten)
1 cup flour (all-purpose)
salt (to taste)
pepper (to taste)
vegetable oil (for frying)

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 CROQUETTES



Eggplant Croquettes image

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

2 medium eggplants, peeled and cubed
1 cup shredded sharp Cheddar cheese
1 cup Italian seasoned bread crumbs
2 eggs, beaten
2 tablespoons dried parsley
2 tablespoons chopped onion
1 clove garlic, minced
1 cup vegetable oil for frying
1 teaspoon salt
½ teaspoon ground black pepper

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

MOROCCAN EGGPLANT (AUBERGINE) FRITTERS



Moroccan Eggplant (Aubergine) Fritters image

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

1 large eggplant, peeled, cut into 2 inch pieces
2 large eggs
2 cups dry breadcrumbs
1 cup coarsely chopped cilantro
1/2 cup sultana raisin
1/2 cup Greek yogurt
3 garlic cloves, minced
1/2 jalapeno chile, minced
2 teaspoons tomato paste
1 teaspoon hot paprika
1 teaspoon ground cumin
1/2 teaspoon curry
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 pinch ground cardamom
1 cup all-purpose flour
2 eggs, beaten to blend
tzatziki (included in my recipes)

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



Eggplant Fritters image

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

About 1 1/2 pounds eggplant
Salt
1 egg
1/2 cup fresh parsley leaves
1/2 cup freshly grated or roughly chopped Parmesan cheese
1 garlic clove, peeled
Pinch of cayenne
1/2 cup bread crumbs, preferably homemade (page 580), or flour
Corn, grapeseed, or other neutral oil for frying
Lemon wedges for serving

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.

EGGPLANT FRITTERS



Eggplant Fritters image

Categories     Vegetable     Appetizer     Side     Fry     Vegetarian     Eggplant     Winter     Pan-Fry     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

1 cup besan (chickpea flour)*
2 teaspoons rice flour
3/4 cup water
Pinch of nigella seeds (also called black onion seeds)*
3/4 teaspoon salt
1 (1-lb) eggplant
1 cup canola oil

Steps:

  • Beat together besan, rice flour, and water in a bowl with a handheld electric mixer at high speed 6 minutes. Beat in nigella seeds and salt, then let stand, covered, at room temperature 30 minutes.
  • Test batter: Drop a teaspoon of it into a bowl of water. It should float, even though part may be submerged. If it sinks, batter should be beaten more, testing after each minute of mixing. Be careful not to overbeat, because that will produce a honeycomb texture, and then fritters will absorb too much oil.
  • Preheat oven to 250°F.
  • Cut eggplant lengthwise into 1/8-inch-thick slices, then halve each slice lengthwise, forming roughly 5- by 2-inch slices.
  • Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Dip about 4 eggplant slices in batter, 1 at a time, letting excess drip off, and fry until browned and tender, about 1 minute on each side. (You will have just enough batter for all of eggplant.) Transfer to paper towels to drain. Keep fritters warm in 1 layer on a baking sheet in oven and fry remaining eggplant in batches in same manner.
  • Available at Indian markets and Kalustyan's (212-685-3451).

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how-to-make-eggplant-fritters-7-steps-with-pictures image

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91% (57)
Estimated Reading Time 3 mins
Category Eggplant
Published 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.
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  • 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.
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Top Asked Questions

How to cook eggplant fritters in a pan?
Heat some oil in a large, non-stick pan. Don't use too much oil, just enough to grease the bottom of the pan. Add 1 Tbsp of eggplant fritters mixture in the pan, and lightly press it to give it a more flattened shape. Cook on both sides, ~2-3 minutes on each side.
What is the recipe for fried eggplant paratha?
Ingredients Vegetable oil for frying 1 egg (beaten) 2 teaspoons baking powder 2 tablespoons all-purpose flour 1 medium eggplant (about 1 cup mashed) Dash salt Dash freshly ground black pepper 1 tablespoon butter (softened)
How to cook eggplant parmesan with eggplant?
Peel, slice, and cook eggplant in boiling salted water until tender. Drain thoroughly and mash. In a bowl, beat the egg. Add 1 cup of mashed eggplant, flour, baking powder, salt, pepper, and butter. Mix until well blended. Drop the batter by spoonful into the hot fat and fry until golden brown.
Are eggplant fritters gluten free and vegan?
Eggplant Fritters | Gluten-free + Vegan. Pan-fried eggplant fritters result in a lighter fritter that still has big flavour with crunchy texture on the outside and moist mushy interior. Enjoy as a vegan snack or as part of a meal.

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