SWEET EGGPLANT FRITTERS
What a surprising flavor in these sweet little fritters! Honestly, if we didn't prepare the recipe we wouldn't realize they were made with eggplant. Even proclaimed eggplant haters will love these little nuggets of yumminess. They have a crisp outside with a soft, sweet, and chewy inside. They're good without powdered sugar......
Provided by Debora Hotard
Categories Other Side Dishes
Time 45m
Number Of Ingredients 8
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.
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
Wonderfully easy, cheap to make, and highly addictive, these eggplant fritters will have your family and friends begging for the recipe!
Provided by Best Cook
Categories Fruits and Vegetables Vegetables Eggplant
Time 40m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 336.4 calories, Carbohydrate 14 g, Cholesterol 104.7 mg, Fat 26.4 g, Fiber 7.2 g, Protein 15.5 g, SaturatedFat 5.2 g, Sodium 302.5 mg, Sugar 3.7 g
EGGPLANT FRITTERS
Categories Vegetable Appetizer Side Fry Vegetarian Eggplant Winter Pan-Fry Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
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).
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.
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.
MOROCCAN EGGPLANT (AUBERGINE) FRITTERS
Make and share this Moroccan Eggplant (Aubergine) Fritters recipe from Food.com.
Provided by evelynathens
Categories Lunch/Snacks
Time 35m
Yield 12 fritters
Number Of Ingredients 19
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 AND RICE FRITTERS
This is good as a snack or as a side.
Provided by Debora Hotard
Categories Other Snacks
Time 55m
Number Of Ingredients 9
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.
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- Cut the eggplants in half, then score the flesh deeply in a diamond cross-hatch pattern with two or three long cuts, rotating the eggplant to make another set of cuts. Brush a little olive oil on the flesh and season with sea salt and freshly ground pepper.
- Place eggplant halves flesh side down on a parchment-lined baking sheet and bake in the oven for about 30 minutes.
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