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Moroccan Eggplant (Aubergine) Fritters

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“These are lovely to snack on with a glass of wine.”
READY IN:
35mins
YIELD:
12 fritters
UNITS:
US

Ingredients Nutrition

Directions

  1. Microwave eggplant until tender.
  2. Transfer to processor and puree.
  3. Whisk puree with 2 eggs, 1 cup breadcrumbs and all ingredients up to and including cardamon (mixture will be very soft).
  4. Place 1 rounded tablespoonful of mixture into flour and turn to coat.
  5. Dip into beaten eggs, then in remaining 1 cup breadcrumbs to coat.
  6. Flatten between palms of hands forming 3 inch oval patties.
  7. Transfer to baking sheet.
  8. Repeat, using up all of eggplant mixture.
  9. Heat 3 inches of oil (olive oil is best but vegetable oil can be substituted) in large saucepan until hot.
  10. Add patties and cook until golden-brown, about 3 minutes per side.
  11. Transfer to paper towels to drain.
  12. (may be prepared 2 hours ahead, let stand at room temperature) Serve hot or at room temperature with tzatziki.

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