Eggplant Aubergine Fritters
Crispy, golden, and irresistibly delicious, these Eggplant Aubergine Fritters are the perfect combination of savory flavors and crunchy textures. Featuring tender slices of eggplant coated in a seasoned flour mixture, dipped in a rich egg wash, and enveloped in a Parmesan-kissed breadcrumb crust, each bite delivers a satisfying crunch with a melt-in-your-mouth interior. This quick and easy recipe, ready in just 35 minutes, is a great way to elevate humble eggplants into an appetizer or side dish that your guests will rave about. Ideal for dipping in marinara, aioli, or tzatziki, these fritters are perfect for entertaining, family dinners, or even as a snack. Plus, they’re a crowd-pleaser for both vegetarians and anyone who enjoys crisp, fried delights. Discover how to make this simple yet flavorful dish and elevate your recipe repertoire with a true comfort-food classic!
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Recipe Information
Ingredients
- 2 medium Eggplant (aubergine)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1.5 cups Breadcrumbs
- 0.25 cup Parmesan cheese (optional)
- 2 cups Vegetable oil (for frying)
- 0.5 teaspoon Paprika
- 0.5 teaspoon Garlic powder
Instructions
Wash the eggplants and slice them into 1/4-inch thick rounds. Sprinkle both sides with a bit of salt and let them sit on a wire rack or paper towel for 10 minutes to draw out excess moisture and bitterness. Pat them dry with a clean towel.
Prepare three shallow bowls. In the first bowl, place the all-purpose flour and season it with paprika, garlic powder, salt, and ground black pepper. Mix well.
In the second bowl, whisk together the eggs and milk until smooth.
In the third bowl, combine the breadcrumbs and Parmesan cheese (if using).
Dredge each eggplant slice first in the flour mixture, then dip it into the egg mixture, and finally coat it in the breadcrumb mixture. Press gently to ensure the breadcrumbs stick well to each slice.
Heat the vegetable oil in a large skillet or frying pan over medium heat until it reaches approximately 350°F (175°C). Test the oil by dropping a small piece of bread into it—if it sizzles and turns golden, the oil is ready.
Carefully place the coated eggplant slices into the hot oil in batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes on each side, or until golden brown and crispy.
Remove the fritters from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Serve the eggplant fritters warm with your favorite dipping sauce, such as marinara, aioli, or tzatziki.
Nutrition Facts
Calories |
5667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 509.0 g | 653% | |
| Saturated Fat | 82.8 g | 414% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 5901 mg | 257% | |
| Total Carbohydrate | 257.7 g | 94% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 34.7 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 970 mg | 75% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1796 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
