Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, crispy mozerella stuffed chipotle eggplant fritters. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Crispy Mozerella Stuffed Chipotle Eggplant Fritters is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. Crispy Mozerella Stuffed Chipotle Eggplant Fritters is something which I’ve loved my entire life. They’re fine and they look fantastic.
Place on layers of paper towels. These delicious little fritters combine eggplant (aubergine if you're reading in the UK), herbs, Parmesan cheese and breadcrumbs, and contain a luscious surprise in the middle - melted, smoked mozzarella. You need to get the moisture out of the eggplants first by slicing and salting, leaving.
To begin with this recipe, we must first prepare a few components. You can have crispy mozerella stuffed chipotle eggplant fritters using 11 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Crispy Mozerella Stuffed Chipotle Eggplant Fritters:
- Get 1 eggplant
- Prepare 1 1/2 tsp salt
- Get 1/2 tsp black pepper
- Make ready 2 tbsp olive oil
- Get 3 tbsp all-purpose flour
- Get 3 eggs
- Take 1 1/2 cup panko breadcrumbs
- Take 1 1/2 tbsp ground chipotle chile powder
- Get 1 tbsp garlic powder
- Make ready 1 tbsp thyme
- Take 1 fresh mozerella, cut into 1/2" chunks
They are coated in panko and parmesan and oven baked till crisp. Scotch Egg on the left, Smoked Mozarrella, Eggplant and Mushroom Fritters on the right. The first ingredient you need is smoked mozzarella. Ultimately, the smoke does contribute a critical flavor to these fritters, but if you just can't find smoked mozz and you don't wanna go to the trouble of smoking.
Steps to make Crispy Mozerella Stuffed Chipotle Eggplant Fritters:
- Preheat oven to 325°.
- Slice eggplant into 1/2" slices. Transfer to a paper towel. Sprinkle eggplant slices with 1 tsp. salt. Let the eggplant rest for 30 minutes. This will draw out some of the water of the eggplant before you cook it.
- After 30 minutes, blot the eggplant slices with more paper towels to remove water. Transfer to a baking sheet sprayed with nonstick cooking spray. Brush each slice with olive oil. Bake for 1 hour.
- Once eggplant is baked, cool and roughly chop and put into a medium sized bowl. Add 1/2 cup panko crumbs, 1 egg, thyme, chipotle powder, garlic, salt and pepper. Mix thoroughly until combined.
- Take 2-3 tbsp of eggplant mixture and roll into a ball. Take a small chunk of mozerella and press it into each ball. Work the mixture around the mozerella until it is completely covered and hidden.
- Preheat olive/vegetable oil in a medium sized pan over medium high heat.
- Whisk 2 eggs and flour together in a small bowl. Set aside.
- Put panko in a medium sized bowl. Set aside.
- Roll eggplant balls in egg/flour mixture then in the panko to coat.
- Fry the eggplant fritters turning every couple of minutes u til all sides are a light golden brown. Transfer to a paper towel lined plate.
- Serve warm with your favorite marinara sauce. Enjoy!
How to Cook Crispy Eggplant Fritters. Dry them over a paper towel and add a pinch of salt on top. Break the eggs in a large bowl, and add the flour, olive oil, water, and paprika powder. Mix everything into a smooth mixture. These eggplant fritters may be deep fried or pan fried in a skillet.
So that is going to wrap this up with this exceptional food crispy mozerella stuffed chipotle eggplant fritters recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
