Moroccan Eggplant (Aubergine) Fritters

"These are lovely to snack on with a glass of wine."
 
Download
photo by Queen Dana photo by Queen Dana
photo by Queen Dana
Ready In:
35mins
Ingredients:
19
Yields:
12 fritters
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Made this as part of a Mezze meal. The soft mixture is a bit difficult at first but I got better at handling it. Nicely spiced!
     
  2. I love fritters of any sort, these were wonderful. so full of great flavors, enjoyed them thoroughly
     
  3. we found these fritters to be very tasty; it's my husband's new favorite way to eat eggplant. Since we don't have a microwave, we roasted the eggplant at 500*F for 10 minutes. Initially the mixture was tough to handle, but once it came down to room temperature it was easy to handle.
     
  4. I served this as a vegetarian main course and it went over rather well. I had no sultana raisins, but regular California raisins worked just fine. I ended up with quite a bit more than 12 fritters and like another reviewer I had some trouble handling the mixture. It's not the greatest eggplant recipe that I've come across, but it is a nice alternative to the more common uses. It definitely hit the spot when I was in the mood for some Middle Eastern fare, and it tastes fantastic with tzatziki.
     
Advertisement

RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes