Sweet Eggplant Fritters Recipes

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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

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 WITH HONEY



Eggplant Fritters with Honey image

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

2 eggplants (about 1/4 pounds)
About 2 cups milk
Flour for dusting or dredging
Salt
Olive or sunflower oil for deep-frying
Orange blossom honey or other aromatic runny honey

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.

SWEET EGGPLANT FRITTERS



Sweet Eggplant Fritters image

What a surprising flavor in these sweet little fritters! Honestly, if we didn't prepare the recipe we wouldn't realize they were made with eggplant. Even proclaimed eggplant haters will love these little nuggets of yumminess. They have a crisp outside with a soft, sweet, and chewy inside. They're good without powdered sugar... but even better with it.

Provided by Debora Hotard @Grammiedebbie02

Categories     Other Breakfast

Number Of Ingredients 8

1 1/2 cup(s) self-rising flour
1 large egg, beaten
1/3 cup(s) sugar
1 1/2 cup(s) mashed eggplant (peeled and diced, then boiled until soft, drained and mashed)
1 teaspoon(s) pure vanilla extract
- enough milk to make a thick batter
- oil for frying
- powdered sugar

Steps:

  • 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.)
  • 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.
  • Fry until browned. Turn and fry the other side.
  • Drain on paper towels.
  • Sprinkle with powdered sugar.
  • 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



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

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.

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