Kitchen Wisdom Gluten Free Eggplant Fritters are uniquely delicious. The breadcrumb is an old world method of using cubed bread, bound together with flavors of garlic, parsley and Pecorino Romano grated cheese. The eggplant is sliced, lightly coated with olive oil and baked. This method is very easy and lends itself well to other eggplant dishes (such as a lighter version of Kitchen Wisdom Gluten Free Eggplant Parmigiana.) Eggplant fritters are an absolutely wonderful appetizer for your next gathering.
Yields approximately 16 – 2” fritters
1 large Globe Eggplant or 2 long slender eggplants
1 beaten Egg
2 finely chopped Garlic cloves
4 tablespoons chopped Flat Leaf Italian Parsley
1 cup grated Pecorino Romano (or your favorite grated cheese)
1 2/3 cup gluten free bread cubed (about 3 short slices)
4 tablespoons Extra Virgin Olive Oil
Salt & Pepper
(optional) Crushed Red Pepper
Pre-heat oven to 375 degrees. Cut eggplant into ¼ inch slices. If using Globe Eggplant, press it first to remove bitters. Click here for instructions for Pressing Eggplant.
Drizzle a bit of olive oil on a cookie sheet and evenly spread it out. Place eggplant slices directly on the oiled cookie sheet. Brush a few drops of oil on each slice facing upward. Place sheet in oven. Bake 15 minutes until eggplant is tender.
While the eggplant is baking, chop bread into small cubes and place aside. Beat an egg, place aside. Finely chop garlic and parsley, place aside.
When eggplant is tender, remove it from the oven. Cool eggplant and chop. Place in medium large bowl. Sprinkle to taste with salt and pepper and optional crushed red pepper.
Using a fork, toss in the garlic and mix, followed by the parsley. Add ¼ cup grated cheese to bowl, mix with fork to thoroughly combine. Add the beaten egg and thoroughly combine. Add another ¼ cup grated cheese, combine thoroughly. Toss in the breadcrumbs, mix. Add the remaining ½ cup grated cheese, use your hands to press and squeeze fritter batter – the same as you would mix meatball ingredients with your hands.
Place 2 tablespoons of oil in a large warmed fry pan. Bring heat to medium. Use a tablespoon and grab batter with spoon, place dollop in fry pan and flatten out with back of spoon.
Keep a watchful eye so the oil does not smoke, lowering the heat a bit often helps. Cook for 4 minutes. Flip and cook for another 3 minutes on the other side. The next few batches may require a bit more oil be added to the pan. Do this as necessary. They do not need to cook in a large amount of oil.
Remove to paper towels. Serve warm or room temperature. You can also store these in refrigerator and re-warm in a pre-heated 350 degree oven.
“Eggplant Fritters” by Liz Conforti, Forget What You Know About Wheat(c) 2014
More Kitchen Wisdom Gluten Free Eggplant Recipes:
Baked Eggplant with Salami and Mozzarella
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