Moroccan Eggplant (Aubergine) Fritters

Total Time
35mins
Prep 15 mins
Cook 20 mins

These are lovely to snack on with a glass of wine.

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.
Most Helpful

5 5

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!

5 5

I love fritters of any sort, these were wonderful. so full of great flavors, enjoyed them thoroughly

5 5

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.