Sweet Eggplant Fritters Recipes

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.

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.

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.

Steps:

• Preheat the oven to 200 C or 400 degrees F.
• Cut one of the onions into large chunks.
• Put four tablespoons of the oil into a large roasting dish and add in the onion, sweeet potatoes, eggplant and pepper.
• Mix to coat in the oil and bake for 30 minutes, turning halfway through the baking.
• Meanwhile, roughly chop the other onion and heat the rest of the oil in a frying pan.
• Fry the onion for a few minutes, until soft, then add the garlic, spices and tomatoes.
• Cook for five minutes.
• Stir in the stock and chickpeas, as well as any sugar, salt and tabasco sauce, to taste.
• Take the veggies out of the oven, pour the spiced tomato mixture over top and mix well.
• Lower the oven temperature to 190 C or 375 F and bake for another 20-30 minutes, until the veggies are cooked.
• Stir halfway through baking.
• Just before serving, stir in the fresh cilanto and top each plate with a spoonful of sour cream.
• Serve with rice or bread.

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.

Steps:

• 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.)
• 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.
• Fry until browned. Turn and fry the other side.
• Drain on paper towels.
• Sprinkle with powdered sugar.
• 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.

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.