Eggplant Fritters with Mushrooms and Herbs

These eggplant fritters are crunchy little patties made from chopped eggplant and button mushrooms, cooked down with garlic, dill, thyme, sumac and cumin, then bound with chickpea flour, sesame seeds and psyllium husks. They are vegan, ready in about 30 minutes, and pan-fried until golden on both sides. Serve them with mashed potatoes for a treat.

I love eggplants, and 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. My passion for eggplants started when I was little and tried for the first time the popular Romanian “zacusca,” a red pepper and eggplant spread, and also eggplant caviar. I still remember that day. 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 I didn’t like them, even though I had never tried them before, but I am glad she finally convinced me, and I fell in love with their flavor ever since.

This recipe came straight out of leftovers. Yesterday I stuffed some eggplants with mushrooms and herbs, somewhat similar to my stuffed eggplants recipe but skipping the rice, and today I decided to make eggplant fritters with the leftover eggplant pulp. It’s not the first time I use eggplant in patties (remember my lentil and eggplant patties?), but this time I tried something different. I combined the eggplant with chopped mushrooms and some special spices and herbs, and the result was amazing. If you want to plan it the smart way, I suggest you make some stuffed eggplants a day before and save the scooped out eggplant pulp for these.

This Recipe Works If You Need

• A quick way to use up leftover eggplant pulp from stuffed eggplants instead of throwing it away.
• A vegan fritter that holds together without eggs, thanks to chickpea flour and psyllium husks.
• A 30-minute side or light main that pairs beautifully with mashed potatoes.
• A meatless patty with a savory, almost umami bite from the cooked-down mushrooms.
• A flexible base recipe you can re-season with whatever herbs and spices you have on hand.

Why You’ll Love This Recipe

• Ready in about 30 minutes. The eggplant and mushrooms cook in roughly 12 minutes, and the fritters fry in 2 to 3 minutes per side.
• Naturally vegan. Psyllium husks bind the mixture so you don’t need any egg, though you can swap in a beaten egg if you prefer.
• Crunchy outside, tender inside. Pan-frying in just a thin film of oil gives you golden, crisp edges without deep-frying.
• Big, layered flavor. Sumac, cumin, thyme and fresh dill turn humble eggplant into something special.
• A clever zero-waste trick. It is built to use the leftover pulp from stuffed eggplants, so nothing goes in the bin.
• Gluten-free friendly. Use chickpea or rice flour and the whole batch stays gluten-free.

Ingredient Notes

Eggplants are the heart of these fritters. You need 3, chopped, and I usually use the scooped-out pulp from stuffed eggplants so nothing is wasted. When buying, choose eggplants that feel heavy for their size with tight, glossy skin and a green, fresh-looking stem. Light or spongy ones tend to be older, more bitter and full of tough seeds. Chop the pulp thinly so it cooks down evenly and releases its moisture.

Button mushrooms add the savory, almost meaty backbone here. You only need 6, chopped. Look for firm caps that are closed underneath, with no slimy or dark spots. Chop them small so they cook down with the eggplant and lose their excess water, which keeps the fritters from turning soggy.

Garlic gives the base its punch. Mash 3 cloves so the flavor spreads evenly through the mixture rather than landing in one bite. Fresh, firm bulbs with no green sprouts inside taste sweeter and less sharp once cooked.

Chickpea flour or rice flour is what thickens the mixture and helps the fritters hold their shape. I reach for 4 tablespoons. Chickpea flour adds a faint nuttiness and a bit more protein; rice flour keeps things more neutral and extra crisp. Either one keeps the recipe gluten-free.

Psyllium husks are the vegan binder that replaces egg. Two tablespoons absorb the leftover moisture and gel the mixture so the patties don’t fall apart in the pan. If you don’t need them vegan, you can use a large beaten egg instead, or swap in ground flax seeds.

Sesame seeds fold into the mix for a gentle crunch and toasty flavor. Two tablespoons are enough to notice without overpowering the eggplant.

Dill, thyme, sumac and cumin are the spice and herb blend that makes these different from a plain patty. Fresh chopped dill brings brightness, thyme adds an earthy note, sumac lends a tangy, lemony lift, and cumin rounds it out with warmth. Buy whole or recently ground spices when you can, since sumac and cumin fade fast and lose their aroma.

Tips

• Cook the moisture out first. The 7 minutes under the lid steams the eggplant soft, then the extra 5 minutes uncovered lets the water evaporate. You want the mixture looking thick and almost dry before you take it off the heat, otherwise the fritters will be hard to shape.
• Let the binder do its job. After you stir in the chickpea flour and psyllium husks, give the mixture a minute. The husks need a moment to absorb liquid and gel. If it still feels wet, add a little more flour rather than rushing it into the pan.
• Use just enough oil to grease the pan. These are pan-fried, not deep-fried. A thin film is all you need for a crisp crust, and a non-stick pan keeps them from sticking and tearing.
• Press them flat and don’t crowd the pan. Drop about 1 tablespoon of mixture and lightly press it into a patty. Flatter fritters cook through evenly, and leaving space between them keeps the oil hot so they crisp instead of steam.
• Wait for the golden edge before flipping. Give each side 2 to 3 minutes. You know it is ready to turn when the bottom edge is deep golden and the patty releases easily from the pan.

Substitutions and Variations

• Not vegan? Skip the psyllium husks and bind the mixture with a large beaten egg instead.
• No psyllium on hand? Ground flax seeds work as the binder too and add a little fiber.
• Flour swap. Use chickpea flour for a nuttier, higher-protein fritter or rice flour for a more neutral, extra-crisp result.
• Change the herbs and spices. The eggplant-and-mushroom base is flexible, so swap the dill for parsley or play with the sumac and cumin to match what you are serving alongside.

Storage and Make Ahead

These fritters keep well in an airtight container in the fridge for up to 3 days. Reheat them in a hot non-stick pan or oven rather than the microwave so they crisp back up instead of going soft. The smartest make-ahead move is the one I always use: make some stuffed eggplants a day before and save the scooped-out pulp for these fritters the next day. The cooked eggplant-and-mushroom mixture itself can also be made ahead and chilled, then shaped and fried when you are ready.

If you love turning eggplant into patties, you will also want my lentil and eggplant patties, and for more inspiration the full collection of eggplant recipes has plenty of ideas for using up a glut of eggplants.

Crunchy Eggplant Fritters with Mushrooms and Herbs

It’s eggplant season! Make these crunchy eggplant fritters with mushrooms and herbs in about 45 minutes. They’re bursting with flavor and have a delicious, crispy texture you’ll love.

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Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Choose Serving Size 6

Ingredients 

• 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 for a non-vegan version, you can use 1 large beaten egg instead
• 2 Tbsps dill chopped
• 1 tsp thyme
• 1 tsp sumac powder
• ½ tsp cumin
• sea salt and pepper to taste
• oil for frying

Instructions

• Thinly chop the eggplant pulp, then chop the mushrooms.
• Heat 2 tsps of oil in a pan. Add the chopped eggplant, mushrooms, mashed garlic, spices, and herbs.
• Cover with a lid and let it cook for 7 minutes.
• Remove the lid and stir occasionally. Let it cook for another 5 minutes, until the vegetables are soft, then remove from heat.
• Transfer the cooked mixture to a bowl. Add the chickpea or rice flour, sesame seeds, and psyllium husks (or ground flax seeds). Mix well and lightly mash everything together.
• 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 the eggplant fritter mixture to the pan and lightly press it down to give it a flatter shape.
• Cook on both sides, about 2-3 minutes per side, until golden and crisp. Repeat for all the fritters.
• Place them on a plate lined with paper towels to absorb any excess oil.
• Serve!

Notes

For a non-vegan version, you can replace the psyllium husks with 1 large beaten egg as the binder. Ground flax seeds also work as an alternative binder in place of psyllium husks. Use chickpea flour for a gluten-free option, or rice flour if you prefer. Don’t use too much oil when frying, just enough to grease the pan, so the fritters stay crunchy.

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