Crispy Eggplant Fritters
Description
If youโre in search of a delightful way to use up an aging eggplant, these crispy eggplant fritters are a fantastic solution. Ideal as a savory side dish or a tasty appetizer, these fritters offer a crispy exterior and a soft, flavorful interior. The blend of herbs and Parmesan adds a delicious depth of flavor, making these fritters a versatile and crowd-pleasing choice for any meal.
Ingredients
- 1 large eggplant
- Water (for boiling)
- 1 large egg
- 1 tablespoon butter, melted
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- Vegetable oil (for frying)
Instructions
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Prepare the Eggplant: Start by placing the eggplant in a saucepan. Cover it with water and bring to a rolling boil over medium-high heat. Once boiling, reduce the heat, cover the pan, and let it simmer gently for about 5 minutes, or until the eggplant becomes very soft. After cooking, drain the eggplant thoroughly to remove excess moisture.
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Mash and Mix: Transfer the drained eggplant to a mixing bowl. Use a fork or an electric mixer set on low speed to mash the eggplant until smooth and creamy.
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Combine Ingredients: Into the mashed eggplant, stir in the egg, melted butter, dried basil, dried oregano, grated Parmesan cheese, salt, and black pepper. Mix everything until well combined.
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Prepare the Batter: In a small bowl, mix the all-purpose flour with the baking powder. Fold this mixture into the eggplant mixture, ensuring that it is evenly incorporated.
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Heat the Oil: Pour enough vegetable oil into a large heavy-bottomed pot to reach a depth of about 1 1/2 inches. Heat the oil over medium heat until it reaches 350ยฐF (175ยฐC). To check if the oil is hot enough, drop a small bit of batter into the oilโif it bubbles and floats to the surface, the oil is ready.
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Fry the Fritters: Using a tablespoon, carefully drop spoonfuls of the batter into the hot oil. Fry the fritters in batches, making sure not to overcrowd the pot. Cook each batch for 2 to 3 minutes, or until the fritters are golden brown and crispy on the outside.
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Drain and Serve: Remove the fritters from the oil with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Serve the fritters warm, either as a side dish or an appetizer.
Nutritional Information (per serving, makes 4 servings)
- Calories: 103.5
- Fat: 4.8 grams
- Saturated Fat: 2.5 grams
- Cholesterol: 61.6 mg
- Sodium: 396 mg
- Carbohydrates: 12.5 grams
- Fiber: 4.9 grams
- Sugar: 3.4 grams
- Protein: 4.1 grams
Tips:
- For extra flavor, try adding a pinch of garlic powder or finely chopped fresh herbs to the batter.
- Ensure the oil is at the correct temperature before frying to achieve a crispy texture.
- If you donโt have Parmesan cheese, any other hard cheese can be used as a substitute.
Enjoy these crispy eggplant fritters as a delightful addition to any meal! ๐๐๐ฅ
