Eggplant (Aubergine) Fritters |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I was looking for something to do with an eggplant that looked like it only had alittle time left and I came across this recipe. I served it as a side dish, but it would work well as an appetizer also. Ingredients:
1 small eggplant, peeled and cut into 1 inch cubes (about one lb) |
water |
1 large egg, beaten |
1 tablespoon melted butter |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1 tablespoon fresh-grated parmesan cheese |
1/2 teaspoon salt |
pepper |
3 tablespoons all-purpose flour, mixed with |
1/2 teaspoon baking powder |
oil (for frying) |
Directions:
1. Place eggplant in saucepan;cover with water and bring to boil; reduce heat, cover pan and simmer about 5 minutes or until eggplant is very soft; drain well.
2. Mash eggplant and whisk or beat with an electric mixer on low speed until smooth.
3. Stir in egg, butter, basil, oregano, parmesan, salt& pepper.
4. Add 3 tbsp flour mixed with 1/2 tsp baking pwdr; heat 1 1/2 inches oil in large heavy pot to 350 degrees and drop batter by tbsp into oil.
5. Fry 2 to 3 minutes or until well browned.
6. Drain on paper towels.
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