Moroccan Eggplant (Aubergine) Fritters

Recipe by evelynathens
READY IN: 35mins




  • 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.