Eggplant Fritters with Mushrooms and Herbs

Make these eggplant fritters in just 30 minutes! They are bursting with flavors and have a delicious, crunchy texture! Serve them with a mashed potatoes side and you’re in for a treat!

I love eggplants! I guess that’s pretty obvious seeing how many eggplant recipes I have on the blog! 😀 I love them baked, fried, in patties, in casseroles, stuffed, and pretty much cooked in any way possible. I guess my passion for eggplants has started when I was little and tried for the first time the popular Romanian “zacusca”, which is a red pepper and eggplant spread, and also eggplant caviar.

I still remember that day! It was Sunday and the whole family was eating together. My grandma placed two bowls with these eggplant spreads on the table and asked me if I wanted to give them a try. My first reaction was to say that I don’t like them, even though I have never tried them before! But I am glad she finally convinced me and I fell in love with their flavor ever since. 🙂

It is eggplant season and not a week goes by without trying a new eggplant recipe. Yesterday I stuffed them with some mushrooms and herbs; it was somewhat similar to my stuffed eggplants recipe, but I skipped the rice, and today I decided to make some eggplant fritters with the leftover eggplant pulp.

It’s not the first time I use eggplant in patties. Remember my lentil and eggplant patties recipe? 🙂 But this time I tried something different, I combined them with chopped mushrooms and some special spices and herbs, and the result was amazing!

These crunchy eggplant fritters are really easy to make. I suggest you make some stuffed eggplants a day before and save the scooped out eggplant pulp for these. All you have to do is chop, mix and lightly fry! Enjoy! 🙂

Crunchy Eggplant Fritters with Mushrooms and Herbs

Gourmandelle.com

It’s eggplant season! Make these crunchy eggplant fritters in just 30 minutes! They are bursting with flavors and have a delicious, crunchy texture you’ll love.

4.67 from 3 votes

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Appetizer

Cuisine American

Servings 6

Calories 112 kcal

Ingredients

  

1x2x3x

• 3 eggplants chopped
• 6 button mushrooms chopped
• 3 cloves garlic mashed
• 2 Tbsps sesame seeds
• 4 Tbsps chickpea flour or rice flour
• 2 Tbsps psyllium husks If you don’t want them vegan, you can just add a large egg, beaten
• 2 Tbsps dill chopped
• 1 tsp thyme
• 1 tsp sumac powder
• ½ tsp cumin
• sea salt and pepper to taste
• oil

Instructions

 

• Thinly chop eggplant pulp, then chop mushrooms.
• Heat 2 tsps of oil in a pan. Add chopped eggplant, mushrooms, mashed garlic, spices, and herbs.
• Cover with a lid. Let it cook for 7 minutes.
• Remove lid and occasionally stir. Let them cook for another 5 minutes, then remove from heat.
• Move the cooked mixture to a bowl. Add chickpea or rice flour, sesame seeds and psyllium husks or ground flax seeds. Mix well and lightly mash them.
• Heat some oil in a large, non-stick pan. Don’t use too much oil, just enough to grease the bottom of the pan.
• Add 1 Tbsp of eggplant fritters mixture in the pan, and lightly press it to give it a more flattened shape.
• Cook on both sides, ~2-3 minutes on each side. Repeat this for all the fritters.
• Place them on a plate covered with some paper towels.
• Serve!

Nutrition

Serving: 1pattyCalories: 112kcalCarbohydrates: 21gProtein: 5gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 10mgPotassium: 655mgFiber: 10gSugar: 9gVitamin A: 83IUVitamin C: 7mgCalcium: 65mgIron: 2mg

Keyword fritters, mushrooms, patties

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