Prep 15 mins
Cook 20 mins
These are lovely to snack on with a glass of wine.
- 1 large eggplant, peeled, cut into 2 inch pieces
- 2 large eggs
- 473.18 ml dry breadcrumbs
- 236.59 ml coarsely chopped cilantro
- 118.29 ml sultana raisin
- 118.29 ml Greek yogurt
- 3 garlic cloves, minced
- 1 jalapeno chile, minced
- 9.85 ml tomato paste
- 4.92 ml hot paprika
- 4.92 ml ground cumin
- 2.46 ml curry
- 2.46 ml ground coriander
- 2.46 ml salt
- 1.23 ml ground ginger
- 0.25 ml ground cardamom
- 236.59 ml all-purpose flour
- 2 eggs, beaten to blend
- tzatziki (included in my recipes)
- 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.
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!
I love fritters of any sort, these were wonderful. so full of great flavors, enjoyed them thoroughly
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.