Best Eggplant Aubergine Fritters Recipes

Eggplant (Aubergine) Patties or Eggplant Fritters image

Provided by DeSouter

Categories Vegetable

Time 20m

Yield 10 fritters

Number Of Ingredients 9

2 large eggplants
1 cup breadcrumbs
1/2-3/4 cup of good quality parmesan cheese or 1/2-3/4 cup pecorino romano cheese
2 eggs, beaten
1 teaspoon garlic salt
1 teaspoon oregano, rubbed between palms
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup olive oil

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 image

Provided by evelynathens

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 (Aubergine) Fritters image

Provided by Boca Pat

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 small eggplant, peeled and cut into 1 inch cubes (about one lb)
water
1 large egg, beaten
1 tablespoon melted butter
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon fresh-grated parmesan cheese
1/2 teaspoon salt
pepper
3 tablespoons all-purpose flour, mixed with
1/2 teaspoon baking powder
oil (for frying)

Steps:

Place eggplant in saucepan;cover with water and bring to boil; reduce heat, cover pan and simmer about 5 minutes or until eggplant is very soft; drain well.
Mash eggplant and whisk or beat with an electric mixer on low speed until smooth.
Stir in egg, butter, basil, oregano, parmesan, salt& pepper.
Add 3 tbsp flour mixed with 1/2 tsp baking pwdr; heat 1 1/2 inches oil in large heavy pot to 350 degrees and drop batter by tbsp into oil.
Fry 2 to 3 minutes or until well browned.
Drain on paper towels.