MOROCCAN-STYLE EGGPLANT FRITTERS

MOROCCAN-STYLE EGGPLANT FRITTERS image

Yield 12 fritters

Number Of Ingredients 27

1 large eggplant, peeled, cut into 2 inch pieces
2 large eggs
2 cups breadcrumbs
1 cup coarsely chopped fresh cilantro
1/2 cup golden raisins
1/2 cup plain yogurt
3 garlic cloves, finely chopped
1/2 jalapeno, finely chopped
2 tsp tomato paste
1 tsp hot paprika
1 tsp cumin
1/2 tsp curry
1/2 tsp coriander
1/2 salt
1/4 tsp ginger
Pinch of cardamom
1 cup flour
2 eggs, beaten to blend
Vegetable oil, for frying
Cilantro-Mint Yogurt:
1 cup plain yogurt
1 Tbsp coarsely chopped mint
1 Tbsp coarsely chopped cilantro
1 tsp grated ginger
1 garlic clove, finely chopped
Salt
1 lime or lemon, cut into wedges

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.