Kitchen Wisdom Gluten Free

Forget What You Know About Wheat and Journey Into A Kitchen Where Gluten Free Is So Delicious Those Who Can Eat Gluten Choose Not To!

Eggplant Fritters – Forget What You Know About Wheat(c)

1  Eggplant Fritters w writing
     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.

3Drizzle 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.

5

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.

 

6

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.

IMG_2804

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.

8

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:

eggplant parm - w writing

Eggplant Parmigiana

1 eggplant with salame

Baked Eggplant with Salami and Mozzarella 

jarred

Caponata

Visit Kitchen Wisdom Gluten Free:

Facebook             Pinterest             Twitter           Google+     Instagram     Tumblr

BUY Kitchen Wisdom Gluten Free

Kitchen Wisdom Gluten Free:  Journey into a Culinary Cultural Evolution &

Learn How to Transform Southern Italian Recipes to Gluten Free

 Kindle                     Paperback

 cover tease less pixels

      Kitchen Wisdom Gluten Free:  Journey into a Culinary Cultural Evolution & Learn How to Transform Southern Italian Recipes to Gluten Free…Experience a Kitchen so Delicious, Those Who Can Eat Gluten Choose Not To!  Available formats:  eBook, & Paperback; On amazon.com, and at Select Vermont Retailers.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Archives

Happy Cooking!

My name is Liz Conforti, and I welcome you to Kitchen Wisdom Gluten Free.  I have been transforming my family's authentic Camapanian & Southern Italian recipes to their delicious gluten free counterpart, I hope you enjoy the culinary excursion Kitchen Wisdom foffers in this site...
My name is Liz Conforti, and I welcome you to Kitchen Wisdom Gluten Free. I have been transforming my family's authentic Camapanian & Southern Italian recipes to their delicious gluten free counterpart, I hope you enjoy the culinary excursion Kitchen Wisdom offers...

Enter your email address to follow this blog and receive notifications of new posts by email.

Carla's Gluten Free Recipe Box

Forget What You Know About Wheat and Journey Into A Kitchen Where Gluten Free Is So Delicious Those Who Can Eat Gluten Choose Not To!

Traditionally Modern Food

Traditional Recipes with a Modern Twist TMF

Kitchen Wisdom Gluten Free

Forget What You Know About Wheat and Journey Into A Kitchen Where Gluten Free Is So Delicious Those Who Can Eat Gluten Choose Not To!

LI & NY Places that are no more

A fun look back at history by Todd Berkun

jovina cooks

Healthy Mediterranean Cooking at Home

Fly 'n Things

A random flight through some of my extraordinary flying adventures

Gluten Free Gus

Baking Joy Into Every Gluten-free Bite

Witty French Gal

Forget What You Know About Wheat and Journey Into A Kitchen Where Gluten Free Is So Delicious Those Who Can Eat Gluten Choose Not To!

Cathal's Cookbook Allergy Free Cooking

Providing support to parents cooking allergy free meals. Wheat free, gluten free, egg free, dairy free, nut free solutions to meals and baking

Gluten Free with Angie Marie

Happy to be gluten free? Yes!

%d bloggers like this: