Eggplant Fritters
rating: +1+x

1 medium eggplant, peeled
2 green onions, chopped
1/3 cup minced bell peper
2 tsp. vegetable oil or olive oil
2 bread slices (white, whole wheat, or to your taste)
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. freshly ground black pepper
2 large eggs, lightly beaten
Vegetable or Olive Oil

Chop eggplant into bite-size pieces. Drop eggplant into a large pot of water as you chop it to keep it from discoloring. Add extra water to cover, if necessary. Bring to a boil and cook 10 minutes or until tender; drain and cool.

Saute onions and bell pepper in 2 teaspoons hot vegetable or olive oil in a skillet over medium-high heat 5 minutes or until tender. Set aside.

Pulse bread in a food processor 3 to 4 times or until finely crumbled to equal 3/4 cup. Remove and set aside.

Pulse eggplant, salt, garlic powder, and ground black pepper 3 times or until blended.

Stir together eggplant puree, breadcrumbs, vegetables, and eggs until combined; chill 30 minutes.

Pour oil to a depth of 1 inch into a large skillet; heat to 350oF. Drop eggplant mixture by heaping tablespoonfuls in batches, into hot oil; fry 2 minutes on each side or until browned. Drain on paper towels.

Makes 2 dozen
Prep time: 15 minutes, cooking time 20 minutes, chill time 30 minutes, frying 4 minutes per batch

Posted by Deb

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