Best Moroccan Eggplant Aubergine Fritters Recipes

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 (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.

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.

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.