We all love vegetable fritters but have you tried eggplant fritters? This fast and easy dish can be served as finger food at celebrations or as a side dish with rice. Either way, fry it to golden perfection and you’ll have a crunchy, tasty bite.
- 2 large (1 kg) eggplants
- 1 cup (100 g) coarsely grated mozzarella cheese
- ½ cup fresh flat-leaf parsley, coarsely chopped
- 2 clove garlic, crushed
- ½ cup (50 g) packaged breadcrumbs
- ¼ cup (35 g) plain flour
- 2 eggs
- Vegetable oil, for shallow-frying
Remove and discard stem ends from eggplants, prick eggplants all over with fork. Place on oiled oven tray, roast, uncovered, about 30 mins or until soft. Cool. Peel eggplants, chop flesh finely.
Combine eggplant, cheese, parsley, garlic, breadcrumbs, flour and eggs in large bowl. Using wetted hands, shape level tablespoons of mixture into oval patties.
Heat oil in large frying pan, cook fritters, in batches, until browned both sides. Drain on absorbent paper. Serve with lemon wedges, if you like.