Grated Eggplant Fritters: A Hidden Gem Recipe

Table of Contents

Ingredients

For the Fritters:

1 Eggplant – Grated with peel
2 Chicken Eggs
150 g (5.3 oz) Flour
Parsley – Finely chopped, to taste
Salt – To taste
Ground Black Pepper – To taste
Oil – For frying

For the Sauce:

3 tablespoons (45 ml) Mayonnaise
1 tablespoon (15 ml) Ketchup
1 Shallot – Finely chopped
1 teaspoon (5 ml) Capers – Finely chopped

Nutrition Information

Servings: 4
Calories: Approximately 220 kcal per serving
Protein: 5 g
Carbohydrates: 15 g
Fat: 16 g
Fiber: 3 g

Step-by-Step Instructions

1. Prepare the Eggplant

Start by washing the eggplant thoroughly. Grate the eggplant with the peel on, as the peel adds extra flavor and texture to the fritters. Place the grated eggplant in a bowl and sprinkle it with salt. Let it sit for about 10 minutes. This process draws out excess moisture and any bitterness from the eggplant.

After 10 minutes, use your hands to squeeze the grated eggplant, removing as much liquid as possible. This step is crucial for achieving the right texture for the fritters.

2. Make the Fritter Batter

In the bowl with the squeezed eggplant, crack in 2 eggs. Season the mixture with more salt and ground black pepper to taste. Add the finely chopped parsley for a fresh, herby flavor.

Gradually mix in 150 g (5.3 oz) of flour until you have a well-combined mixture. The batter should be thick enough to hold together but still soft. If it feels too loose, you can add a bit more flour.

3. Fry the Fritters

Heat a generous amount of oil in a large frying pan over medium heat. Once the oil is hot, spoon the eggplant mixture into the pan, forming small fritters. Flatten them slightly with the back of the spoon.

Fry the fritters until they are golden brown on both sides, about 3-4 minutes per side. The fritters should be crispy on the outside while remaining tender on the inside. Once fried, place the fritters on a plate lined with paper towels to drain any excess oil.

4. Prepare the Sauce

While the fritters are frying, prepare the sauce. Finely chop the shallot and capers. In a small bowl, mix together 3 tablespoons of mayonnaise and 1 tablespoon of ketchup. Add the chopped shallot and capers, stirring until well combined. This sauce adds a tangy, savory complement to the rich fritters.

5. Serve

Serve the grated eggplant fritters hot, alongside the prepared sauce. The combination of the crispy fritters and the tangy sauce is simply irresistible!

Serving Suggestions

As an Appetizer: Serve these fritters as a starter at a dinner party, garnished with extra parsley for a fresh touch.
As a Side Dish: Pair the fritters with a fresh salad or a hearty soup for a complete meal.
As a Snack: Enjoy the fritters on their own with the dipping sauce for a satisfying snack.

Tips for Perfect Fritters

Squeeze the Eggplant Well: Removing excess moisture is key to achieving crispy fritters.
Don’t Overcrowd the Pan: Fry the fritters in batches to ensure even cooking and prevent them from becoming soggy.
Adjust Seasoning: Taste the mixture before frying and adjust the seasoning to your preference.

This Grated Eggplant Fritters recipe is a wonderful way to enjoy eggplant in a new and delicious form. It’s easy, quick, and sure to impress anyone who tries it. Enjoy!