Best Eggplant Fritters With Honey Recipe Epicuriouscom Recipes
FRIED EGGPLANT WITH HONEY (BERENJENAS FRITAS CON MIEL)
These delicious fried eggplants with honey are a typical Spanish tapa. Easy to make and even easier to eat, try them today!
Provided by Lauren Aloise
Categories Appetizer Tapa Tapas/ Starter
Time 1h15m
Number Of Ingredients 7
Steps:
- Cut the eggplant in round slices or in matchsticks, depending on your preference.
- In a large bowl, cover the eggplant with milk and add a pinch of salt. Allow the eggplant to soak for about an hour (this is to draw out any bitterness).
- Drain the eggplant and coat the slices in the flour, which you can season with salt and pepper if desired.
- Fry the slices in a deep, heavy pan with abundant olive oil. (Make sure the oil is very hot before adding the slices and fry in batches as to not overcrowd the pan!)
- Remove the eggplant and drain on paper towels. Season with a pinch of salt. Drizzle with honey or molasses before serving.
Nutrition Facts : Calories 128.16 kcal, Carbohydrate 23.43 g, Protein 2.63 g, Fat 4.15 g, SaturatedFat 0.69 g, Cholesterol 0.61 mg, Sodium 1752.01 mg, Fiber 7.16 g, Sugar 17.02 g, ServingSize 1 serving
EGGPLANT FRITTERS WITH HONEY
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
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.
EGGPLANT FRITTERS
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
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
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
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love