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Crispy Eggplant Fritters with Smoked Mozzarella

Crispy Eggplant Fritters with Smoked Mozzarella

Wonderfully easy, cheap to make, and highly addictive, these eggplant fritters will have your family and friends begging for the recipe.

Ready in: 2 hours 10 minutes

Serves: 6

Complexity: very-easy

kcal: 487

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2 large eggplants
1 tsp salt
rice bran oil, for brushing & frying
2 large eggs
¾ cup finely grated Parmesan cheese
1¼ cups plain dry breadcrumbs, divided
¼ cup finely chopped fresh Italian parsley
1 tbsp chopped fresh thyme
1½ tbsp all purpose flour
110 g smoked mozzarella cheese, cut in 1 cm cubes


Preheat oven to 175°C. Cut eggplants crosswise into 1 cm thick slices. Place on layers of paper towels. Sprinkle with 1 teaspoon salt and leave for 30 minutes.
Brush 2 baking trays with oil. Pat eggplant dry then arrange in single layer on prepared sheets. Brush lightly with oil. Bake until eggplant is tender and dry, about 1 hour. Cool slightly then chop coarsely.
Whisk 1 egg, grated Parmesan cheese, ¼ cup breadcrumbs, parsley, thyme and SIDS SALT & PEPPER in medium bowl. Stir in chopped eggplant. (mixture will be soft) Spread 1 cup breadcrumbs on plate. Whisk 1 egg and flour in another bowl. Press and shape eggplant mixture into 35 mm diameter balls. Press 1 piece smoked mozzarella into the centre of each ball, making sure eggplant mixture covers cheese. Dip balls, 1 at a time, into egg batter and roll in breadcrumbs to coat.
Pour enough oil into large frypan to reach depth of 6 mm then heat over medium-high heat. Working in batches, add balls to pan and sauté until browned, turning often, about 4 minutes. Using slotted spoon, transfer to paper towels to drain. Sprinkle with SIDS SALT & PEPPER and serve.