**Eggplant Fritters with Honey: A Culinary Symphony of Sweet and Savory Delights**
Prepare to embark on a culinary adventure with our eggplant fritters with honey, a tantalizing dish that harmoniously blends sweet and savory flavors. These fritters showcase the versatility of eggplant, transforming it into a crispy, golden-brown treat. Accompanied by a drizzle of honey, they offer a perfect balance of sweetness and a hint of tang. Our collection of recipes caters to diverse dietary preferences, including gluten-free, vegan, and air fryer variations. Whether you're seeking a delightful appetizer, a delectable side dish, or a satisfying main course, these eggplant fritters with honey promise an unforgettable gastronomic experience.
FRIED EGGPLANT WITH HONEY (BERENJENAS FRITAS CON MIEL)
These delicious fried eggplants with honey are a typical Spanish tapa. Easy to make and even easier to eat, try them today!
Provided by Lauren Aloise
Categories Appetizer Tapa Tapas/ Starter
Time 1h15m
Number Of Ingredients 7
Steps:
- Cut the eggplant in round slices or in matchsticks, depending on your preference.
- In a large bowl, cover the eggplant with milk and add a pinch of salt. Allow the eggplant to soak for about an hour (this is to draw out any bitterness).
- Drain the eggplant and coat the slices in the flour, which you can season with salt and pepper if desired.
- Fry the slices in a deep, heavy pan with abundant olive oil. (Make sure the oil is very hot before adding the slices and fry in batches as to not overcrowd the pan!)
- Remove the eggplant and drain on paper towels. Season with a pinch of salt. Drizzle with honey or molasses before serving.
Nutrition Facts : Calories 128.16 kcal, Carbohydrate 23.43 g, Protein 2.63 g, Fat 4.15 g, SaturatedFat 0.69 g, Cholesterol 0.61 mg, Sodium 1752.01 mg, Fiber 7.16 g, Sugar 17.02 g, ServingSize 1 serving
EGGPLANT FRITTERS WITH HONEY
Provided by Claudia Roden
Categories Appetizer Side Mother's Day Eggplant Fall Winter Deep-Fry Honey Engagement Party Party
Yield Serves 4 to 5
Number Of Ingredients 6
Steps:
- Peel the eggplants and cut them into slices about 1/3 inch thick. Put them in a bowl, add enough milk to cover, and put a small plate on top to hold them down. Let soak for 1 to 2 hours; drain.
- Cover a plate with plenty of flour mixed with a sprinkling of salt. Working in batches, turn the eggplant slices in this so that they are entirely covered with flour, then shake them to remove the excess. Deep-fry in sizzling but not too hot oil, turning the slices over as soon as the first side is brown. Drain on paper towels.
- Serve hot with a dribble of honey, and let people help themselves to more honey if they like.
EGGPLANT FRITTERS
Wonderfully easy, cheap to make, and highly addictive, these eggplant fritters will have your family and friends begging for the recipe!
Provided by Best Cook
Categories Fruits and Vegetables Vegetables Eggplant
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Place eggplant slices in a colander and sprinkle lightly with salt. Set aside.
- Combine almond meal, Parmesan cheese, and sesame seeds in a bowl. Season with salt and pepper. Place beaten eggs in another bowl. Gently pat eggplant slices dry and dip first in eggs, shaking off excess, and then into almond meal mixture. Place breaded eggplant on a plate near the cooking area.
- Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
- Heat oil in a skillet over medium heat. Add eggplant slices to the hot skillet and cook in batches, turning occasionally until golden on both sides, about 5 minutes per batch. Place cooked eggplant on the prepared baking sheet and keep warm in the preheated oven.
Nutrition Facts : Calories 336.4 calories, Carbohydrate 14 g, Cholesterol 104.7 mg, Fat 26.4 g, Fiber 7.2 g, Protein 15.5 g, SaturatedFat 5.2 g, Sodium 302.5 mg, Sugar 3.7 g
SWEET EGGPLANT FRITTERS
What a surprising flavor in these sweet little fritters! Honestly, if we didn't prepare the recipe we wouldn't realize they were made with eggplant. Even proclaimed eggplant haters will love these little nuggets of yumminess. They have a crisp outside with a soft, sweet, and chewy inside. They're good without powdered sugar......
Provided by Debora Hotard
Categories Other Side Dishes
Time 45m
Number Of Ingredients 8
Steps:
- 1. Mix well all ingredients together, except milk. Add enough milk to make a thick batter. (Should be softer than a drop biscuit dough, but thicker and heavier than a pancake batter.)
- 2. Place about 1/2" of vegetable oil in heavy skillet, heat. When the oil becomes hot enough, drop batter by tablespoons full into the hot oil.
- 3. Fry until browned. Turn and fry the other side.
- 4. Drain on paper towels.
- 5. Sprinkle with powdered sugar.
- 6. Note: I have made these on a griddle sprayed with butter-flavored cooking spray. I did have to thin the batter a little more than usual, but it worked well enough. It is a great way to take out some of the calories and cholesterol if you are concerned about that.
EGGPLANT FRITTERS
These crispy fritters are an excellent side dish.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees. Cut eggplant in half; place on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil. Place in oven; cook until tender, about 40 minutes. Remove from oven; when cool enough to handle, scoop flesh into a strainer to drain. Transfer drained eggplant to a bowl; add garlic, parsley, bread crumbs, Parmesan, egg, cumin, coriander, salt, and pepper; stir to combine. Form mixture into 2-inch patties.
- Heat canola oil in a large skillet over medium heat. Add patties, and cook until golden brown, about 2 minutes per side. Drain on paper towels. Place frisee on serving platter; drizzle with remaining 2 tablespoons olive oil and balsamic vinegar. Top with fritters.
EGGPLANT FRITTERS
Make and share this Eggplant Fritters recipe from Food.com.
Provided by AcadiaTwo
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place shredded eggplant on a paper towel and lightly sprinkle with salt and let sit for 15 minutes.
- Use another paper towel to press down on it to remove excess moisture.
- Saute eggplant for 2-3 minutes in margarine, and allow to cool.
- Place eggplant in a bowl and mix with feta, green onions, dill, parsley, eggs, flour salt & pepper.
- In deep frying pan fill with oil about 1/4" deep.
- Form small patties and fry until golden brown.
- Drain on paper towels.
- Enjoy.
Tips:
- For perfectly crispy fritters, make sure the eggplant is sliced thinly and evenly. This will help them cook evenly and prevent them from becoming soggy.
- If you don't have a mandoline, you can use a sharp knife to slice the eggplant. Just be sure to slice them as thinly as possible.
- To prevent the fritters from sticking to the pan, make sure the oil is hot enough before adding them. The oil should be shimmering and about 375 degrees Fahrenheit.
- Don't overcrowd the pan when frying the fritters. This will cause them to steam instead of fry and they won't be as crispy.
- Serve the fritters immediately with your favorite dipping sauce. They're also delicious served with a dollop of yogurt or sour cream.
Conclusion:
Eggplant fritters are a delicious and easy-to-make appetizer or snack. They're perfect for parties or potlucks, and they're also a great way to use up leftover eggplant. With their crispy exterior and tender interior, these fritters are sure to be a hit with everyone who tries them. So next time you're looking for a tasty and unique way to serve eggplant, give these fritters a try. You won't be disappointed!
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