Recipe

3 medium potatoes, peeled and boiled until fork tender

1 young, firm eggplant

2 cloves of garlic, peeled

2 stalks of green onions, finely chopped

1 tablespoon crumbled feta cheese

1 tablespoon parmesan cheese

1 tablespoon ricotta

1 small egg

1 cup of seasoned bread crumbs

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon cayenne pepper

1 teaspoon sour cream

1 cup of vegetable oil for frying

Directions

First you are going to burn your eggplant. Line your stove burner with tin foil. This will help with cleanup.

Place a metal grill grate over the burner and light the stove on medium to high.

Make a few slits all over the eggplant. Make two of the slits, large enough to push the two cloves of garlic into it. Rub about 1 teaspoon of cooking oil all over the skin.

Place it directly over the flame on the grill grate. Turn the eggplant every 3-4 minutes until it is soft and the skin is falling in on itself. The outside will be really, burnt and charred.

Remove the eggplant from the stove and make a slit down the middle. Remove the garlic and grate it into a bowl. Using a spoon, scoop out the soft, creamy insides into the bowl with the garlic. Try not to get any of the black, parts or skin into it.

To the bowl with the eggplant and garlic, add the boiled potatoes, all the cheeses, the sour cream, 1/2 cup of bread crumbs, 1 egg, cayenne pepper, chopped green onions, salt and black pepper.

Use a fork and mash everything together. The mixture should be firm enough to hold together, but still lightly sticky.

Heat the oil to 350 degrees.

Take a little of the mix at a time and form into tater tot shapes. Place on a cookie sheet.

Once you have shaped all the fritters, place it in the fridge for 30 minutes to firm up.

Place 1/2 cup of bread crumbs in a small bowl. Coat each fritter in the bread crumbs. Fry until it is golden brown. Remove from the oil and drain on paper towels.

Serve while it is still hot with your favorite chutney or ketchup!

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