Eggplant (Aubergine) Fritters

Recipe by Hey Jude
READY IN: 1hr 21mins
YIELD: 2 dozen




  • Chop peeled eggplant into bite-size pieces. Drop the pieces into a pot of water as you work to keep them 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 oil in a skillet over medium-high heat 5 minutes or until tender; set aside.
  • Pulse bread in a food processor 3-4 times or until finely crumbled to equal 3/4 cup; remove and set aside.
  • Pulse eggplant, salt, garlic powder, and ground pepper in food processor 3 times or until blended.
  • Stir together eggplant puree, breadcrumbs, vegetables, eggs and Tabasco until combined; chill 30 minutes.
  • Pour oil to a depth of 1 inch into a large skillet; heat to 350°. Drop eggplant mixture by heaping tablespoonfuls in batches, into hot oil; fry 2 minutes on each side or until browned. Drain on paper towels.