Best 10 Spicy Eggplant Fritters With Yogurt Dip Recipes

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Spicy eggplant fritters with yogurt dip is a delectable and flavorful appetizer or snack that combines the tangy spiciness of eggplant with the cooling creaminess of yogurt. This vegetarian dish is a delightful treat that is perfect for any occasion, whether it's a party, potluck, or a cozy evening at home.

Here are our top 10 tried and tested recipes!

EGGPLANT-YOGURT DIP



Eggplant-Yogurt Dip image

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

5 cloves garlic (do not peel)
3 pounds eggplant (2 to 3 medium)
2 tablespoons olive oil
1 medium onion, halved lengthwise (1 half cut into 1/4-inch-thick slices, 1 half finely chopped)
1/2 cup plain low-fat (2 percent) Greek yogurt
3/4 teaspoon fresh lemon juice
1 teaspoon coarse salt
Freshly ground pepper

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

CRISPY EGGPLANT FRITTERS WITH SMOKED MOZZARELLA



Crispy Eggplant Fritters With Smoked Mozzarella image

These crispy eggplant fritters are oozing with mozzarella.

Provided by Jimmy Bradley

Categories     Cheese     Vegetable     Appetizer     Bake     Sauté     Vegetarian     Eggplant     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 20 fritters

Number Of Ingredients 12

2 large eggplants (2 pounds total)
1 1/4 teaspoons salt, divided
Olive oil (for brushing and frying)
2 large eggs
3/4 cup finely grated Parmesan cheese
1 1/4 cups plain dry breadcrumbs, divided
1/4 cup finely chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
1/4 teaspoon ground black pepper
1 1/2 tablespoons all purpose flour
4 ounces smoked mozzarella cheese,* cut into 1/2-inch cubes (about 20 cubes)
*Also called mozzarella affumicata; available at some specialty foods stores and at cheese shops.

Steps:

  • Preheat oven to 350°F. Cut eggplants crosswise into 1/2-inch-thick slices. Place on layers of paper towels. Sprinkle with 1 teaspoon salt; let stand 30 minutes. Brush 2 large baking sheets with oil. Pat eggplant dry; arrange in single layer on prepared sheets. Brush lightly with oil. Bake until eggplant is tender and dry, about 1 hour. Cool slightly; chop coarsely.
  • Whisk 1 egg, grated Parmesan cheese, 1/4 cup breadcrumbs, parsley, thyme, 1/4 teaspoon pepper, and 1/4 teaspoon salt in medium bowl. Stir in chopped eggplant (mixture will be soft). Spread 1 cup breadcrumbs on plate. Whisk 1 egg and flour in another bowl. Press and shape eggplant mixture into 1 1/4 -inch-diameter balls. Press 1 piece smoked mozzarella into center of each ball, making sure eggplant mixture covers cheese. Dip balls, 1 at a time, into egg batter; roll in breadcrumbs to coat.
  • Pour enough oil into large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add balls to skillet; sauté until browned, turning often, about 4 minutes. Using slotted spoon, transfer to paper towels to drain. Sprinkle with salt and serve.

EGGPLANT FRITTERS



Eggplant Fritters image

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

1 large eggplant, sliced very thinly
sea salt and ground black pepper to taste
1 cup almond meal
1 cup finely grated Parmesan cheese
½ cup toasted sesame seeds
3 eggs, lightly beaten
2 tablespoons grapeseed oil for frying

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

SPICY EGGPLANT



Spicy Eggplant image

Stir-fried eggplant with onion in a delicious spicy sauce. Serve over hot cooked rice.

Provided by venymae

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 6

Number Of Ingredients 12

2 tablespoons vegetable oil
4 Japanese eggplants, cut into 1-inch cubes
2 tablespoons vegetable oil
2 onions, thinly sliced
1 tablespoon minced garlic
2 tablespoons soy sauce
2 tablespoons water
1 ½ tablespoons oyster sauce
1 tablespoon chili garlic sauce
1 teaspoon white sugar
ground black pepper to taste
½ teaspoon Asian (toasted) sesame oil

Steps:

  • Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
  • Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.

Nutrition Facts : Calories 211.7 calories, Carbohydrate 29.9 g, Fat 10.3 g, Fiber 13.8 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 444.5 mg, Sugar 12.5 g

SPICY EGGPLANT FRITTERS WITH YOGURT DIP



Spicy Eggplant Fritters With Yogurt Dip image

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

1 large eggplants (about 600g) or 2 medium eggplants, peeled, chopped (about 600g)
1 cup breadcrumbs
3/4 cup fresh coriander, roughly chopped
1/2 cup sultana, chopped
1/2 cup plain yogurt
1 tablespoon tomato paste
3 garlic cloves, crushed
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1/2 cup plain flour
2 eggs, lightly beaten
vegetable oil (for deep frying)
1 cup plain yogurt
2 tablespoons of fresh mint, finely chopped
2 tablespoons fresh coriander, finely chopped
1 teaspoon grated fresh ginger
1 garlic clove, crushed

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 DIP WITH GREEK YOGURT



Roasted-Eggplant Dip with Greek Yogurt image

This roasted-eggplant dip, made silky by the addition of yogurt, arrives alongside crisp, Herb-Rubbed Pitas for easy scooping.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 1/2 cups

Number Of Ingredients 6

3 medium eggplants (about 2 pounds)
1 small garlic clove, minced
Coarse salt and freshly ground pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 cup plain full-fat Greek yogurt
1/4 cup fresh lemon juice (from 2 lemons)

Steps:

  • Using tongs, cook eggplants one at a time over the flame of a gas burner (or a grill), turning as skin chars and bubbles, until completely soft, about 15 minutes. (If eggplant doesn't soften, finish cooking on a baking sheet in a 375-degree oven.) Let stand until cool enough to handle, about 15 minutes. Peel off charred skin and discard. Coarsely chop the eggplants, and place in a colander to drain, about 1 hour. Finely chop, and transfer to a bowl.
  • Using a chef's knife, press flat side of blade back and forth across garlic and 1 1/2 teaspoons salt to make a paste. Mix into eggplant. Stir in oil. Mix in yogurt and lemon juice, and season with salt and pepper. (Dip can be refrigerated, for up to 1 day.) Drizzle with oil before serving.

EGGPLANT FRITTERS



Eggplant Fritters image

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

1 cup eggplant (peeled and shredded)
1 tablespoon margarine
1 cup feta cheese
1/2 cup green onion
1/2 cup dill (fresh and minced)
1/4 cup parsley (fresh and minced)
3 eggs (lightly beaten)
1 cup flour (all-purpose)
salt (to taste)
pepper (to taste)
vegetable oil (for frying)

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.

SPICY VEGETABLE FRITTERS



Spicy Vegetable Fritters image

From "Raga Cuisine of India" comes another favorite local (to Seattle) restaurant recipe. The book says the same spiced batter could coat shrimp, cubed fish, or strips of chicken to serve as a substantial starter or part of a main course. The batter will thicken the longer it stands, so it's best to coat the vegetables and fry them right after it is made. Be sure to have the vegetables already trimmed and portioned before you begin to mix the batter. Pick a couple of contrasting chutneys--perhaps one spicy, one milder-- to serve with the fritters. Ajwain is a unique spice, related to caraway and cumin but with a flavor more reminiscent of thyme. It's available in Indian markets and specialty spice shops but can also be omitted from the recipe. Gram flour (not to be confused with graham flour) may also be labeled 'besan' or 'chickpea' or 'garbanzo' flour.

Provided by GinnyP

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 teaspoons oil, plus more for deep-frying
1 cup gram flour (chickpea)
1 teaspoon cumin seed, lightly crushed
1 teaspoon coriander seed, lightly crushed
1/2 teaspoon cayenne pepper
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ajwain seed, lightly crushed (optional)
1 cup water, approximately
1 lb mixed vegetables, trimmed and cut into bite-size pieces (such as cauliflower, zucchini, shiitake mushrooms, onion, and/or green beans)
chutney, for serving

Steps:

  • Pour oil to a depth of 3 to 4 inches into a deep-fryer or a large, heavy saucepan and heat over medium-high heat to 350F.
  • (The oil should come no more than halfway up the sides of the pan.) While the oil is heating, prepare the batter.
  • Combine the flour, 2 tsp oil, cumin, coriander, cayenne, garlic, salt, baking powder, and ajwain (if using) in a medium bowl.
  • While stirring, gradually pour in enough water to make a batter of coating consistency.
  • Working in batches, dip the vegetable pieces into the batter, letting the excess drip back into the bowl, then carefully lower the coated vegetables into the hot oil.
  • Do not crowd the pan.
  • Fry until golden brown, 2 to 3 minutes.
  • Remove the fritters from the oil with tongs or a slotted spoon and drain on paper towels.
  • Continue with the remaining vegetables, allowing the oil to reheat between batches as needed.
  • Arrange the fritters on a warmed platter and serve immediately with chutney alongside for dipping.

SPICY CAULIFLOWER FRITTERS



Spicy Cauliflower Fritters image

This recipe by Steve Manfredi was adapted from a recipe in Ottolenghi: The Cookbook and published in The Sydney Morning Herald Tuesday July 22, 2008. This is modern, quick, contemporary, dairy free, nut free finger food that can be packed for school lunches or picnics. I'd like to try this recipe using broccoli.

Provided by Rhiannon and Matt

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

320 g cauliflower, trimmed
120 g plain flour
3 tablespoons flat leaf parsley, chopped, plus some tender leaves to finish
1 garlic clove, crushed
2 shallots, finely chopped
4 eggs
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
3 pinches salt
1 teaspoon ground black pepper
500 ml extra virgin olive oil

Steps:

  • Trim cauliflower into small florets to give desired total weight. Add to a pot of salted boiling water and simmer for 15 minutes or until very soft.
  • As it is cooking, whisk the remaining ingredients, except olive oil and parsley leaves, in a bowl to make a homogenous batter.
  • When cooked, drain cauliflower and set aside. Add warm cauliflower to batter and mix briskly to break it down a little.
  • Pour olive oil in a pan so that it is about 15mm deep, and heat.
  • When oil is very hot, drop in 3 tablespoons of mixture for each fritter.
  • Fry in small batches (making sure they are not touching) for about 3 minutes each side.
  • Drain on absorbent paper.
  • Eat hot, warm or cold.

MOROCCAN EGGPLANT (AUBERGINE) FRITTERS



Moroccan Eggplant (Aubergine) Fritters image

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

1 large eggplant, peeled, cut into 2 inch pieces
2 large eggs
2 cups dry breadcrumbs
1 cup coarsely chopped cilantro
1/2 cup sultana raisin
1/2 cup Greek yogurt
3 garlic cloves, minced
1/2 jalapeno chile, minced
2 teaspoons tomato paste
1 teaspoon hot paprika
1 teaspoon ground cumin
1/2 teaspoon curry
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 pinch ground cardamom
1 cup all-purpose flour
2 eggs, beaten to blend
tzatziki (included in my recipes)

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.

Nutrition Facts : Calories 166.7, Fat 2.9, SaturatedFat 0.8, Cholesterol 70.5, Sodium 262, Carbohydrate 29.2, Fiber 3.1, Sugar 6.1, Protein 6.4

Tips for Perfect Spicy Eggplant Fritters:

  • Choose firm, ripe eggplants for the best texture.
  • Use a sharp knife to cut the eggplants into even slices to ensure even cooking.
  • Soaking the eggplant slices in salt water helps to remove bitterness and excess moisture, resulting in a crispier fritter.
  • Make sure the oil is hot enough before frying the fritters to achieve a golden brown color and crispy exterior.
  • Drain the fritters on paper towels to remove excess oil and keep them crispy.
  • Feel free to adjust the amount of chili peppers and cumin according to your spice preference.
  • Serve the fritters hot with a yogurt dip or your favorite dipping sauce for a delicious appetizer or snack.

Conclusion:

Spicy eggplant fritters are a delightful and versatile dish that combines the bold flavors of eggplant, chili peppers, and cumin. By following the tips and tricks provided in this recipe, you can easily create crispy, flavorful fritters that are sure to impress your taste buds. Whether you're serving them as an appetizer, snack, or main course, these fritters are a delicious and satisfying addition to any meal. So, gather your ingredients, heat up your skillet, and get ready to enjoy this tantalizing culinary creation!

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