Eggplant Fritters

Yes, I’m quite aware of how neglectful I’ve been of posting here.  You know that feeling when you’re so far beyond the point of procrastination/missed deadline that the thought of even bothering to attack the task just seems silly and pointless?  Well, I passed that point about a month ago, rapidly followed by alternating patterns of guilt, shame, anger, and apathy.  At the moment I'm having a rare lucid moment of "yeah, why not?".

Also, even though our weather here has been a deep, dark shade of crappy, there’s still been enough activity in the yard to keep me busy.  I’ve managed to have a bit of a food crop going in a small plot out back (peas, kale, arugula, lettuce, cauliflower, turnips…), as well as a greenhouse with a variety of tomato plants which are showing signs of promise.  Unlike last year where the tomatoes I’d planted in the yard got about a foot high, then rotted and turned to slime.  And yet people say climate change isn’t real.  Sigh.  I seem to recall summers where one would actually have to turn on the sprinklers once in a while.

Anyways, in the time since last I rambled there’ve been a few things which have come out of the kitchen which may be noteworthy.  This post is about one of the standout items, which will be making another appearance on tonight’s menu.

I love me my eggplant.  Whether smooshed into a babaganoushey dip, basted in oil and roasted, swimming in hoisin in a Chinese hotpot, sliced and roasted in a moussaka, etc.  It’s true it doesn’t have much flavour of it’s own, but what it lacks in flavour of it’s own is more than made up for by it’s ability to absorb the flavours of around it.

Eggplant fritters (makes about 12)

·      2 eggplant, peeled and sliced into ¾ inch (2cm) slices

·      salt

·      olive oil (for basting)

·      1 egg

·      ½ cup grated parmesan cheese

·      good handful chopped fresh parsley

·      1 tsp thyme (generally I’d use fresh, but since I busted the cat pissing on the plant, dried thyme is just fine)

·      Salt & Pepper to taste

·      handful breadcrumbs (about ¼ cup)

·      1-2 Tbsp flour

·      oil for frying

·      mozzarella, cut into ½ inch chunks, one for each fritter

Sprinkle sliced eggplant with salt, and let stand (I usually arrange them on cooling racks).  When moisture has been drawn out, blot dry, and preheat oven to 350°.  Arrange on baking sheets, basting both sides with olive oil, and place in oven for 45-50 minutes (flipping the eggplant at about the 25 minute mark).

Eggplant should be somewhat collapsed, and dry when done.

Remove to racks until cool enough to handle.

Give them a rough chop, and toss into a bowl, adding egg, cheese, seasonings, breadcrumbs and flour.  Mash thoroughly with your hands until evenly mixed.

Heat oil over med-high heat in a deep-sided pot (or if you have a deep fryer, just use that, I guess). 

Take slightly more than a tablespoon of the eggplant mix in your hand, and flatten. Slightly.  Place a cube of mozza in the center, and form the eggplant around it, adding more of the eggplant mix if needed.  Continue until you’ve used up all the mix.

When a wooden chopstick pressed to the bottom causes a steady thread of bubbles to rise, the oil is ready.

Drop into the oil in small batches, never over-crowding the pot.  Turn frequently with a slotted spoon or tongs to ensure even browning.  After about 4 minutes, when deeply bronzed, remove from oil, and drain on paper towels.

Serve immediately, or place in a warm oven, and continue frying the rest.

When ready to serve, serve alongside a good tzatziki , or even just lemon wedges to spritz over top.