SPICY EGGPLANT FRITTERS WITH YOGURT DIP
This is a wonderful dish when you have a crowd of people over, it makes a great dish, if making several like a buffet style meal or it also is a great appetizer to present while you are finishing up on the main affair. I prefer to serve it like this as they are really the best, eaten straight away, whilst crunchy and hot. It also gives your guests something to pick at, while they are chatting amongst themselves before a meal. These are also great to make as a snack, to sit and munch on, on a lazy Sunday afternoon whilst watching your favourite team play (don't forget your cold beer). I love the dip that goes with these and I feel it compliments all the flavour in the fritters very well. These are also excellent for vegetarian guests even the most strictest ones. I have had guests that can not even eat egg, these work really well as you just use egg substitute instead.
Provided by The Flying Chef
Categories Lunch/Snacks
Time 35m
Yield 25-35 Fritters
Number Of Ingredients 20
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.
ROASTED EGGPLANT-YOGURT CHEESE DIP
Provided by Mark Bittman
Categories easy, dips and spreads, side dish
Time 1h
Yield 6 to 8 servings (about 2 cups)
Number Of Ingredients 7
Steps:
- Heat oven to 400. Using a fork, prick eggplant in several places to keep it from bursting. Put on a baking sheet and roast on oven's center rack for 30 to 45 minutes, or until it can be easily pierced with a knife. Let eggplant cool until safe to handle
- Remove skin from eggplant and put flesh in a food processor along with olive oil, garlic, yogurt cheese, lemon juice, salt and cayenne. Pulse mixture until smooth and thoroughly combined, about 20 to 30 seconds. Taste, adjust seasoning and serve with toasted pita chips or crudités.
Nutrition Facts : @context http, Calories 84, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 300 milligrams, Sugar 4 grams
EGGPLANT FRITTERS
These crispy fritters are an excellent side dish.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 14
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
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.
EGGPLANT-YOGURT DIP
Creamy dips are often laden with fat, but yogurt makes an eggplant-and-onion version a guilt-free pleasure; we used baked pita chips for dipping.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 1/2 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Wrap garlic loosely in foil. Put garlic and eggplants on a rimmed baking sheet. Roast until eggplants and garlic are soft and eggplant skins begin to blister and blacken, about 45 minutes. Remove garlic from oven.
- Raise oven temperature to broil, and broil eggplants until skins are charred, about 3 minutes.Transfer to wire racks, and let cool completely.
- Heat oil in a small nonstick skillet over medium-low heat until hot but not smoking. Add onion slices; cook, stirring occasionally, until soft and golden, about 8 minutes. Set aside.
- Whisk together chopped onion, yogurt, and lemon juice in a large bowl. Squeeze roasted-garlic pulp into yogurt mixture, and stir well.
- Cut each eggplant in half lengthwise. Scrape flesh into a large fine sieve set over a large bowl; let drain 15 minutes. Discard liquid. Stir eggplant and the salt into yogurt mixture; season with pepper. Top with reserved cooked onion.
Nutrition Facts : Calories 121 g, Cholesterol 1 g, Fat 5 g, Fiber 8 g, Protein 4 g, Sodium 205 g
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- Use a fork to poke holes on eggplants. 6-7 holes on each eggplant should be fine. Place them on sheet pan and roast for 40-45 minutes, turning them after the first 20 minutes to ensure even roasting. Take them out of the oven and set aside to cool.
- In the mean time, place yogurt, garlic, olive oil, lemon juice, 1 teaspoon salt and pepper in a large bowl. Mix until thoroughly combined. Cover it with plastic wrap and place in the fridge.
- When eggplants are cool enough to handle, cut them diagonally. Using a dinner spoon, scoop the flesh out (if it is still too hot you can do this under cold running water) and place it in a large bowl.
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