Moroccan Eggplant (Aubergine) Fritters
These are lovely to snack on with a glass of wine.
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READY IN: 35mins
YIELD: 12 fritters
UNITS: US
INGREDIENTS
Nutrition- 1
- 2large eggs
- 2cups dry breadcrumbs
- 1cup coarsely chopped cilantro
- 1⁄2cup sultana raisin
- 1⁄2cup Greek yogurt
- 3
- 1⁄2
- 2teaspoons tomato paste
- 1teaspoon hot paprika
- 1teaspoon ground cumin
- 1⁄2teaspoon curry
- 1⁄2teaspoon ground coriander
- 1⁄2teaspoon salt
- 1⁄4teaspoon ground ginger
- 1pinch ground cardamom
- 1
- 2
- tzatziki (included in my recipes)
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DIRECTIONS
- 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.
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