EGGPLANT (AUBERGINE) PATTIES OR EGGPLANT FRITTERS
A quick and easy side dish or appetizer, and an alternative to fried eggplant strips. Could easily be made into a "parmigiana" verison with a bit of sauce and some good mozzarella cheese.
Provided by DeSouter
Categories Vegetable
Time 20m
Yield 10 fritters
Number Of Ingredients 9
Steps:
- Cut ends off of eggplants, cut in half length-wise and then into five pieces, length-wise.
- Cut across into 3/4" chunks.
- Steam eggplant chunks for 10 minutes and cool slightly.
- Heat oil in a large frying pan - you may mix vegetable and olive oil instead of using just olive oil.
- Squeeze liquid out of steamed pieces with your hands, keeping pieces from getting too mashed.
- Place bread crumbs (seasoned or unseasoned), parmesan cheese and seasonings into a large bowl and mix.
- You could use a clove or two of fresh garlic, sauteed in place of the garlic salt.
- Beat eggs in a small bowl and add to bread crumb mix along with eggplant pieces.
- Stir to mix well.
- Form patties of any size, but not exceeding an inch in thickness and place in frying pan.
- Cook for five minutes on each side.
- Remove to a towel-lined plate to drain.
- Place in a warm oven if you are not ready to serve them immediately.
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Zk Pashtoon
[email protected]These patties were a bit too oily for my taste. I think I will try baking them next time.
Namawa Samson
[email protected]I've made these patties several times now and they always turn out great. They're a great way to use up leftover zucchini.
Kitone Musa
[email protected]These patties were a bit too bland for my taste. I think I will add some more spices next time.
omar awad alkarim
[email protected]I followed the recipe exactly and the patties turned out great! They were crispy on the outside and tender on the inside.
Zaman Khan yousafzaii
[email protected]These patties were very easy to make and they were a great way to use up some leftover zucchini. I will definitely be making them again.
Daniel Moseray
[email protected]I made these patties with zucchini instead of eggplant and they were delicious! I will definitely be making them again.
Abdul Rafea Mir
[email protected]These patties were a bit too oily for my taste. I think I will try baking them next time.
Elliot Olabisi
[email protected]I've made these patties several times now and they always turn out great. They're a great way to use up leftover eggplant.
Will Davison
[email protected]These patties were a bit too bland for my taste. I think I will add some more spices next time.
Gary Burke
[email protected]I followed the recipe exactly and the patties turned out great! They were crispy on the outside and tender on the inside.
Yastoor Shahid
[email protected]These patties were very easy to make and they were a great way to use up some leftover eggplant. I will definitely be making them again.
saba khan
[email protected]I made these patties with zucchini instead of eggplant and they were delicious! I will definitely be making them again.
Md ShahinurIslam Sujon
[email protected]These patties were a bit too oily for my taste. I think I will try baking them next time.
Subodh Chaudhary
[email protected]I've made these patties several times now and they always turn out great. They're a great way to use up leftover eggplant.
James W. “Broken” Johns III
[email protected]These patties were amazing! I followed the recipe exactly and they turned out perfect. They were crispy on the outside and tender on the inside.
Rahinatu Alhassan
[email protected]I made these eggplant patties for a party and they were a huge success! Everyone loved them.
Saleem Jan
[email protected]These eggplant patties were a hit with my family! They were easy to make and so delicious. I will definitely be making them again.