Description
Crispy Eggplant Patties are a delicious and crunchy vegetarian dish made from diced eggplant, breadcrumbs, and spices, perfect for a snack or appetizer.
Ingredients
- 1 medium eggplant (about 1 pound), peeled and diced
- 1 teaspoon salt
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Vegetable oil for frying
Instructions
- Place the diced eggplant in a colander, sprinkle with salt, and let it sit for about 30 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
- In a large mixing bowl, combine the dried eggplant, breadcrumbs, Parmesan cheese, parsley, eggs, garlic powder, onion powder, black pepper, and red pepper flakes. Mix until well combined.
- Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
- Using your hands, form the eggplant mixture into small patties, about 2-3 inches in diameter.
- Carefully place the patties in the hot oil, cooking in batches if necessary to avoid overcrowding. Fry for about 3-4 minutes on each side, or until golden brown and crispy.
- Remove the patties from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Serve warm, garnished with additional parsley or your favorite dipping sauce.
Notes
- For a healthier option, bake the patties at 400°F for 20-25 minutes, flipping halfway through, until golden brown.
- Add spices like cumin or smoked paprika for an extra flavor kick.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 patty
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 70mg