Eggplant Fritters
8 ingredients
3 steps
Ingredients
- 2 None large eggplants (2 1/4 lb), stems removed
- 3.5 oz mozzarella cheese, grated
- 1/3 cup fresh flat-leaf parsley leaves, roughly chopped
- 2 cloves garlic, minced
- 1/2 cup dried breadcrumbs
- 1/4 cup all-purpose flour
- 2 None large eggs
- None None vegetable oil, for shallow-frying
Directions
-
1Preheat oven to 425°F. Prick eggplants all over with a fork. Place on an oiled baking tray and roast for 30 mins, or until soft. Let cool then peel and chop flesh finely.
-
2Combine eggplant, cheese, parsley, garlic, breadcrumbs, flour and eggs in a large bowl. Shape level tablespoons of mixture into oval patties.
-
3Heat oil in a large frying pan over medium-high heat. Working in batches, cook fritters until browned on both sides. Drain on paper towels.
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