Best Crispy Eggplant Fritters With Smoked Mozzarella Recipes

SMOKED MOZZARELLA AND RICOTTA FRITTERS

Steps:

• For the Fritters: In a small bowl combine the ricotta, smoked mozzarella, salt, and pepper. In another bowl pour the panko. In a third bowl lightly beat the eggs. Put the flour in a fourth bowl. Line a tray with parchment paper.
• Scoop a 1 1/2 tablespoon ball of the cheese mixture into the flour and roll to coat. Transfer the ball to the eggs and roll to coat. Transfer the cheese ball to the panko and again roll to coat. Transfer the ball to the parchment-lined tray. Continue with the remaining cheese mixture.
• Meanwhile heat 3 inches of vegetable oil in a large skillet to 350 degrees F. Fry fritters in batches, being careful not to overcrowd the pan, until golden, about 1 to 2 minutes. Remove with a slotted spoon to paper towel to drain. Sprinkle with thyme. Serve warm with Balsamic Dipping Sauce.
• For the Balsamic Dipping Sauce: Combine the vinegar, lemon juice, mustard, and honey in a blender. Blend until combined. Add the oil in a steady stream while the machine is running. Season with the salt and pepper. Serve in a small bowl alongside the fritters.

CRISPY EGGPLANT FRITTERS WITH SMOKED MOZZARELLA

Steps:

• Preheat oven to 350 degrees. Cut eggplants crosswise into 1/2 inch thick slices. Place on layers of paper towels. Sprinkle with 1 tsp. salt; let stand 30 minutes. Brush 2 large baking sheets with oil. Pat eggplant dry; arrange in a 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 tsp. pepper, and 1/4 tsp salt in a medium bowl. Stir in chopped eggplant (mixture will be soft). Spread 1 cup breadcrumbs on a plate. Whisk 1 egg and flour in another bowl. Press and shape eggplant mixture into 1 1/4 inch diameter balls. Press 1 piece of smoked mozzarella into center of each ball, making sure eggplant mixture covers cheese. Dip balls, one at a time, into egg batter; roll in breadcrumbs to coat. Pour enough oil into a large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add balls to skillet, saute until browned, turning often, about 4 minutes. Using slotted spoon, transfer to paper towels to drain. Sprinkle with salt and serve.

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.