Best Eggplant Fritters Recipes

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.

EGGPLANT FRITTERS

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.

EGGPLANT (AUBERGINE) PATTIES OR EGGPLANT FRITTERS

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.

EGGPLANT FRITTERS

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 FRITTERS WITH 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.

MOROCCAN EGGPLANT (AUBERGINE) FRITTERS

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.

SWEET EGGPLANT FRITTERS

Steps:

• 1. 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.)
• 2. 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.
• 3. Fry until browned. Turn and fry the other side.
• 4. Drain on paper towels.
• 5. Sprinkle with powdered sugar.
• 6. 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.

CRISPY EGGPLANT FRITTERS WITH SMOKED MOZZARELLA

Steps:

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

EGGPLANT (AUBERGINE) FRITTERS

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.

SPICY EGGPLANT FRITTERS WITH YOGURT DIP

Steps:

• Yogurt Dip.
• Combine all ingredients in a bowl, mix well, cover and refrigerate until ready to use.
• Fritters.
• Boil, steam or microwave eggplant until tender, drain, process eggplant until smooth.
• Transfer eggplant to a bowl, add remaining ingredients, except oil. mix well.
• Heat oil in a large pan, drop teaspoonfuls of mixture into hot oil, deep fry until browned and crisp, drain on absorbent paper.
• Serve fritters on serving plate accompanied with yogurt dip.

MELITZANOKEFTEDES (ROASTED EGGPLANT FRITTERS WITH TZATZIKI)

Steps:

• Preheat oven to 375F (190C).
• Pierce eggplant in several places with tines of fork, place on a baking sheet and bake until soft, turning once, about 1 hour.
• Cool slightly.
• Peel, remove seeds and chop pulp coarsely.
• Place in large bowl (may be prepared up to 1 day ahead) Mix flour and baking powder into eggplant.
• Add remaining ingredients, season to taste.
• Combine well.
• Heat ¼ inch light olive oil (or vegetable oil - but olive oil is tastier) in large skillet over medium heat until hot.
• Drop in eggplant mixture by rounded tablespoonfuls.
• Cook fritters until deep golden-brown, about 1 ½ minutes per side.
• Transfer to paper towels to drain.
• Repeat using up all of eggplant.
• Serve immediately with tzatziki.

EGGPLANT FRITTERS

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).

MOROCCAN-STYLE EGGPLANT FRITTERS

Steps:

• Place eggplant in top of vegetable steamer over boiling water. Cover and steam till tender, about 10 minutes. Drain well. Transfer to processor and puree; drain 30 minutes. Whisk puree, 2 eggs, 1 cup breadcrumbs, and next 13 ingredients. Place 1 mounded Tbsp into flour. Coat. Dip into eggs, then remaining 1 cup breadcrumbs. Flatten into 3-inch long oval patty. Heat 3 inches oil to 375. Add patties in batches and cook till golden brown, about 3 minutes per side. Drain on paper towel. (Can be made 2 hours ahead. Let stand at room temperature.) Cilantro-Mint Yogurt: Mix. (Can be prepared 8 hours ahead.

MAW'S EGGPLANT FRITTERS

Steps:

• 1. Peel and cube eggplant.
• 2. Cook in boiling, salted water until tender.
• 3. Drain well and mash.
• 4. Beat eggs.
• 5. Blend in flour, sugar, baking powder, eggplant, salt and pepper.
• 6. Drop by spoonful into cooking oil. Brown on both sides.
• 7. Drain well on paper towels.

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 AND RICE FRITTERS

Steps:

• 1. Combine eggplant with all ingredients. Mix well. Drop rounded Tablespoons full into 1/2" of hot oil in heavy frying pan. Fry until brown, turn and brown other side. Remove from hot oil, drain on paper towels. Best when eaten warm.

SPICY EGGPLANT FRITTERS WITH YOGURT DIP

Steps:

• Yogurt Dip.
• Combine all ingredients in a bowl, mix well, cover and refrigerate until ready to use.
• Fritters.
• Boil, steam or microwave eggplant until tender, drain, process eggplant until smooth.
• Transfer eggplant to a bowl, add remaining ingredients, except oil. mix well.
• Heat oil in a large pan, drop teaspoonfuls of mixture into hot oil, deep fry until browned and crisp, drain on absorbent paper.
• Serve fritters on serving plate accompanied with yogurt dip.

EGGPLANT FRITTERS

Steps:

• 1. Peel and cube the eggplants. Boil in salty water until tender. Drain the cooked eggplants, let cool then mash.
• 2. Add the egg and sugar and mix well. Then add the flour and stir until combined. Add the vanilla and stir.
• 3. Form the eggplant mixture into small patties and drop in hot oil in a heavy skillet. Fry until brown.
• 4. Remove the cooked patties and allow to drain on paper towel.

EGGPLANT FRITTERS WITH HONEY RECIPE | EPICURIOUS.COM

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
• 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.
• Variation
• In Córdoba, I had the eggplant slices dipped in batter. The
• coating was crisp, the eggplant was moist, and they were
• served with molasses.
• Reprinted with permission from The Food of Spain by Claudia Roden, © 2011 Ecco, an imprint of HarperCollinsPublishers

EGGPLANT FRITTERS WITH HONEY

Steps:

• Preparation 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. VariationIn Córdoba, I had the eggplant slices dipped in batter. The coating was crisp, the eggplant was moist, and they were served with molasses. Reprinted with permission from The Food of Spain by Claudia Roden, © 2011 Ecco, an imprint of HarperCollinsPublishers