Eggplant Fritters

About two years ago, I had my first fritter while vacationing in Greece. They were made with zucchini and I loved them so much, I even made my own version upon my return and added the recipe to my cookbook. Before leaving for vacation, I was trying to clean out my refrigerator and realized I had an eggplant in there that I never got a chance to use. I do that all the time. I go to the farmers market. Purchase so many fruits and vegetables that I can't possibly eat in one week, then go on a cooking frenzy trying to use them all up in different ways before they go bad!

So I decided to make these Eggplant Fritters. I really liked them, but the kids...not so much. Though they didn't eat them right out of the frying pan; which really wasn't a fair assessment as these do taste much better when eaten right after frying. You could also bake these if you wanted to save some of the calories and fat, but you wouldn't get that crispiness that comes from frying them.

Eggplant Fritters

Prep Time: 15 minutes                Yield: 8

Cook Time:  8 minutes                Serving: 1 each

Total Time:  23 minutes

Ingredients

• 1 Medium Eggplant (approx. 1 1/2 c grated)
• 2 Garlic Cloves, chopped
• 1 tbsp. Fresh Basil, chopped
• 1 Plum Tomato, small dice
• 1 Scallion, chopped
• 1 Egg
• 3/4 c. All-Purpose Flour
• 1 tsp. Baking Powder
• 1/2 c. Extra Virgin Olive Oil
• Kosher Salt, to taste
• Fresh Ground Black Pepper, to taste

Directions

1. Rinse eggplant under cold water, remove the top and bottom and grate the eggplant using a hand grater or food processor with the grater attachment. 
2. Place the grated eggplant in a clean dishtowel and squeeze out any extra liquid; then add to a bowl. 
3. Add the garlic, basil, tomatoes, scallions, egg, flour, and baking powder to the eggplant and mix well. If the mixture is still a little too wet and won't form a small ball without falling apart, gradually add a little more flour. 
4. Heat the oil in a large nonstick saute pan over medium to medium-high heat. 
5. Using a kitchen soup spoon, scoop out the eggplant mixture and place in the hot oil. Repeat for all fritters and flatten them down using the back of a spoon or spatula. 
6. Cook 3-4 minutes per side until they are lightly brown and have fluffed up a bit. 

Nutrition Facts

Calories 158, Carbs 13.7g, Fat 10.6g, Protein 2.7g, Fiber 2.9g, Sugar 1.8g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy! 

Eggplant Fritters Shopping List

Cauliflower & Cheese Fritters

My youngest daughter does NOT like cauliflower at all. No matter how I prepare it. I can't say I blame her as I didn't even like it myself until several years ago, and now I love it. My favorite way to eat it is roasted with some fresh garlic (go figure!). So one night I decided that I would puree some frozen cauliflower I had and make fritters out of them. I normally buy fresh cauliflower as it does taste better, but I also like to keep some frozen vegetables on hand in case I have last minute guests (saves me a trip to the store). I thought these would also be easier to use than steaming fresh cauliflower too (and boy were they...5 minutes in the microwave and done!). At first, I set out to make them a little healthier so I tried baking them, but the inside never seem to set right and they were doughy. So I resorted to frying them, and they were a hit.  She must have eaten 4 of them herself! Later, I was pleasantly surprised that they were only 78 calories a piece too; however, I don't know this until after I make something and it's usually consumed by that point. I just used some 2% American sliced cheese I had, but feel free to add whatever you have. Maybe some sharp cheddar or Asiago might be nice or if you like things a little on the spicy side, some PepperJack. In any event, these were delicious. Besides, everything tastes better with cheese! 

Cauliflower & Cheese Fritters
1-16oz. Bag Frozen Cauliflower Florets
3 oz. Cheese (I used 2% American)
1/4 c. Scallions, chopped
2 Cloves Garlic, minced
1 c. Self Rising Flour
Salt and Pepper, to taste
Canola Oil, for frying

Defrost cauliflower, drain excess water and place in a food processor or blender. Add in the cheese, scallions, and garlic and pulse until the mixture is smooth. Place mixture in a bowl then stir in the flour, salt and pepper. Heat about 1/2"-1" of oil in large, non-stick saute pan then carefully drop a kitchen tablespoon size amount of batter into the oil, pushing down on it to flatten it. Allow to brown on both sides, approximately 2-3 minutes per side, then drain on paper towels to remove excess oil. Makes 16 fritters. 

Nutritional Information (I factored in that a total of 1/4 cup of Canola is used to fry the fritters):

Calories 78 Total Fat 4.7g

Saturated Fat 1.1g

Cholesterol 3mg

Sodium 55mg

Total Carbohydrates 5.3g

Dietary Fiber 2.1g

Sugars 0.9g

Protein 1.4g

*Nutritional Information from CalorieCount.com and may not be 100% accurate. 

Shared on Thursday's Treasures 6/28/12

Enjoy! 

Corn & Cheddar Mashed Potato Fritters

Sometimes the family just wants what we like to call a "stick to your ribs" meal. No experiments. No crazy vegetables or sides...though I'd beg to differ ;). Just some roast beef or chicken with mashed potatoes and corn. How many times do you make a roast and have leftover mashed potatoes and corn? Well, in this house and several other family members, I can honestly say it's a monthly occurrence. I always tend to make too much food. I guess I just never want to run out! Hence, the leftover potatoes and corn. Now usually, I'd just reheat it again and serve it with something else but I wanted to experiment a little to try to find something else to make with them and boy did I hit the jackpot, these were THAT good! And unfortunately for the hubby, the kids only left him a half of one to try when he got home from work but I'll definitely be making these again. 

Corn & Cheddar Mashed Potato Fritters
Ingredients

• 1c. Day Old Mashed Potatoes
• 1c. Corn (I used frozen since it's not in season)
• 1/4c. Scallions, chopped
• 1/3c. Low Fat Shredded Cheddar Cheese
• 1 Egg, beaten
• 1/2 c. All-Purpose Flour
• 1 tsp. Baking Powder
• 1/4 c. Canola Oil, for frying
• Kosher Salt, to taste
• Fresh Ground Black Pepper, to taste

Directions

1. Combine all ingredients, except the oil, and mix well. 
2. Heat oil in a non-stick frying pan over medium-high heat until it is hot. 
3. Slowly drop rounded kitchen soup spoons into the oil and flatten slightly. 
4. Cook 2-3 minutes per side, allowing them to turn golden brown. 
5. Remove and drain on paper towels or brown bags to remove excess oil. Makes 6 fritters. 

Points+=6pts per fritter (including the oil)


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Shared on Recipes For My Boys Thursday's Treasures 1/19/12

White Bean & Sun Dried Tomato Fritters

WOW! Without even realizing it, I happened to look at my stats last night and realized that I had posted my 200th blog post with the Limoncello recipe yesterday. So what does that mean exactly you ask? Well, that means that I have created over 200 new recipes since starting this blog and since some of my posts have 2-3 recipes in them, the number is probably closer to 250 new recipes since May.  So the next time you hear someone say "I'm tired of eating the same things every week", tell them to head on over here for some new ideas. :)


I wanted something to go with my Asiago Tomato Basil Soup for dinner the other night so I made these to go with them. I don't know what to say other than you can't go wrong with anything that has sun dried tomatoes and basil in it! I left the beans whole but if you're trying to disguise them for the kids (or even adults who don't like to try new things), simply mash them up instead. These even made a great snack for lunch the next day. 

White Bean & Sun Dried Tomato Fritters
1-15oz. Can Cannellini Beans, rinsed and drained
1 Clove Garlic
1/2 c. Sun Dried Tomatoes, not packed in oil, chopped
2 tbsp. Fresh Basil, chopped
2 Egg Whites
1 tsp. Baking Powder
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper
1/2 c. All-Purpose Flour
2 tbsp. Canola Oil, for frying


Mix all ingredients together in a bowl until mixed well. Heat a large non-stick frying pan and add oil. Using a kitchen soupspoon, form eight fritters and slowly drop them into the oil, flattening them out slightly. Cook approximately 1-2 minutes per side, remove and drain on paper towels to remove any excess oil. Makes 8 fritters. 


Points+=3 per fritter

You still have until midnight Sunday, December 11th EST to 

enter the Giveaway so if you haven't done so already, don't 

forget to leave a comment..You have to be in it to win it! 

Enjoy!

Copycat Recipe Week: Day 7-Jalapeno & Sweet Potato Fritters

Today is Day 7 and the final day of my Copycat Recipe Week. I hope you have enjoyed getting to know some of these other great food bloggers as much as I have had trying out their fantastic recipes. They're all on Facebook too so if you go like them, tell them I sent you over. 


The last recipe (but certainly not the least!) comes from Bia at Bia's Rich and Sweet Kitchen. The other night, I was in a lime/cilantro type mood again (recipe to follow next week) and I wanted a side dish to go with what I was making. These sweet potato fritters were incredible and unbelievably light. We don't like a lot of heat in our food so I did cut down on the amount of jalepeno peppers and onions and I added a little bit of cilantro, to blend the flavors with my other menu items that evening, but everything else remained the same. Thanks for a great recipe idea Bia!

Jalapeno & Sweet Potato Fritters
1 Large or 2 Small Sweet Potato
1 Small Jalapeno Pepper, chopped (measured about 1 tbsp.)
1/2 c. Red Onion, chopped
1 tbsp. Fresh Cilantro, chopped
2 + 2 tbsp. Extra Virgin Olive Oil
1 tsp. Kosher Salt
1/2 tsp. Fresh Ground Black Pepper
1 tsp. Paprika
1 tsp. Baking Powder
1 Egg, beaten
3/4 c. Cornmeal (I used the yellow kind)
1/4 c. All-Purpose Flour
1/4 c. Water


Prick sweet potatoes with a knife or fork and microwave for about 10 minutes or until inside is soft. Peel potatoes while warm, add the insides to a bowl and mash them with a fork. Set them aside. In a frying pan, heat 2 tbsp. of the olive oil and cook the onions over medium heat for 3 minutes. Add jalapenos and cilantro and saute for another 3 minutes. In a medium bowl mix flour, cornmeal, salt, paprika and baking powder. Add jalapeno/onion mixture, egg and water to sweet potatoes and mix it well. Add dry ingredients and mix it all together. Make balls, about 1 heaping soup spoon worth out of the mixture. Preheat the oven to 425F. Heat 2 tablespoons of olive oil in a large frying pan and lightly fry the fritters on all sides. (I flattened mine so they were flat) Grease a cookie sheet. Place lightly fried fritters on cookie sheet and bake them on preheated oven for 10 minutes. They should be firm and slightly puffed. Makes 8 fritters. 


Weight Watchers Points+ Value Per Serving = 4


Enjoy!

Chick Pea, Pumpkin & Cilantro Fritters

I know...I was even second guessing this one myself. But, they were INCREDIBLE if I don't say so myself (plus I had a few of my guinea pigs, uh I mean friends, try them out for me as well!). I had stopped at the store the other day to pick up some cilantro and all the store had was this HUGE bunch of it. Now I love it, but don't use it that often. This was also the day that I had to wait in line for 15 minutes at the check out counter to pay for said cilantro because apparently two cashiers didn't know they had to come in to work the earlier shift...gotta love it! Thank goodness for my smartphone, I don't know what I did without one..hours and hours of entertainment at our fingertips. So after getting it home to use in another recipe I was making, I rinsed it off well, drained it on some paper towels, removed the stems, put it in a large resealable plastic bag and then put it in the freezer for later use. (Hint: You can do this with most fresh herbs. It just doesn't look pretty as a garnish once defrosted but it's perfectly fine to use in your recipes.) 


Anyhow, I was in my kitchen thinking about what I could also use this cilantro with when I noticed two things. 1. I can't wait to remodel my kitchen because I must have the smallest darn pantry on Earth (seriously, it's a closet with 2 shelves allotted for dry/canned food and the rest baskets and dog paraphernalia...no wonder I'm always at the grocery store!) and 2. I saw some canned chick peas and pumpkin peeking out from one of the shelves. I hadn't made any fritters in a while and thought "weird combo" but I think I'll give it a shot. Now, I'm not by any means a vegetarian, but I could definitely get used to it with meals like this. YUM!

Chick Pea, Pumpkin & Cilantro Fritters
1-15oz. Can Pumpkin Puree (I used Libby's)
1-15oz. Can Chick Peas, rinsed under cold water
2 tbsp. Fresh Cilantro, chopped
1 tbsp. Red Onion, minced
1 Lime, zest and juice
1 Clove Garlic, minced
1 c. Self-Rising Flour
1/4 tsp. Fresh Ground Black Pepper
Kosher Salt, to taste
Canola Oil, for frying


In a bowl, mix together the chick peas, pumpkin, cilantro, onion, lime zest & juice, garlic, flour and pepper until well blended. Heat about 1/2" oil in a large frying pan and add a kitchen tablespoon full of mixture to the oil. Flatten slightly and fry on each side 2-3 minutes until browned. Drain on paper towels or brown paper bags to remove the excess oil and serve hot. Makes 12 fritters. 


Enjoy!

Black Bean Zucchini Fritters

Guess what? I still have more zucchini to use up! I think this is the never ending supply this summer. Thank goodness I love it but I wasn't sure what I was going to try next. While I was in FL last week, I had posted a restaurant review where I had tried Black Bean Cakes. They were amazing but more on the spicy side served with guacamole, salsa and sour cream. I liked them so much I figured I'd give mine a little Mediterranean twist and throw in some of that zucchini too (Shhh..don't tell the kids, they'll never know!). These fritters were to die for and I could make an entire meal out of them alone! By using the self rising flour they puffed up like a cake but were light and fluffy, not dense like a regular black bean cake and the lemon and basil gave them such a fresh taste. **One side note...eat them immediately for the best flavor. I had made my husband a plate for dinner to eat after he got home from work and after they were reheated in the microwave, they were REALLY dry.

Black Bean Zucchini Fritters
1-15oz. Can Black Beans, rinsed well
1 Cup Zucchini, skin on and grated
1 Clove Garlic
2 Tbsp. Fresh Basil, chopped
2 tsp. Lemon Zest
1/2 Cup Self Rising Flour
2 Egg Whites
1/2 tsp. Sea Salt
1/4 tsp. Fresh Ground Black Pepper
Canola Oil, for frying

Add all ingredients to a bowl. Mix well until it looks like a thick, sticky batter. Heat approximately 1" of oil in a large frying pan over medium-high heat. Gently drop a heaping kitchen tablespoon (a.k.a.soup spoon) of the mixture and flatten. Fry 3-4 minutes per side until golden brown. Remove from pan and drain on paper towels or a brown paper bag to remove excess oil. Makes 8-10.

Enjoy!