Before we left for the Cape last week, I had some eggplant and zucchini from our CSA to use up in a hurry. Perfect time for fritters! These have the consistency of crab cakes — yummy. Would be great with a marinara or an aioli sauce, too.
Eggplant and Zucchini Fritters
Just the Tip / Inspired by Tenafly Farmer’s Market
Here’s what I used:
- 1/2 cup flour
- 2 eggs
- 1/4 cup chopped red or white onions
- 2 tbsp grated cheese (I used gruyere)
- 2 cups coarsely shredded veg (I used eggplant and zucchini), wrung of excess liquid
- 1 tsp salt
- 1/2 tsp baking powder
- 1 cup canola oil, for frying
Here’s what I did:
- Thoroughly mix flour, eggs, onions and cheese with grated eggplant and squash. Add salt and baking powder and mix again.
- Heat about an inch of canola oil in a large frying pan over medium-high heat. To test the oil, dip the handle of a wooden spoon in the oil. If little bubbles rapidly appear around the base of the spoon, the oil is ready.
- Using a 1/4 cup measuring cup, carefully drop batter into oil. Using a spatula, flatten the fritter so that it is no more than ¾ inch thick. Fry on each side until golden brown, about 5-6 minutes.
- Remove from oil and put on paper towels to drain excess oil. The middle should be thoroughly cooked.
- Serve warm and enjoy!
Eggplant is on my menu this week too. These look REALLY good. I will have to try them out!
Thank you for one of the best recipes ever, it was heavenly divine! Only discovered the rest of your blog today, looking forward to trying more 🙂
I’m so glad you liked them!!
These are yummy! Thanks for the inspiration, I like to call them by their fancier names of Courgette and Aubergine fritters,