Fried Eggplant Fritters
Quick and easy fried eggplant fritters with honey mustard dipping sauce make a perfect appetizer or snack.
Prep Time10 mins
Cook Time6 mins
Total Time16 mins
- 1 large eggplant peeled and sliced
- 2 whole eggs lightly beaten
- 2-2 1/2 cups Italian seasoned panko crumbs
- 1 cup oil high heat oil: canola, vegetable, peanut or grapeseed
- 1/2 salt to soak eggplant
- shredded Parmesan Optional
Honey Mustard Sauce
- 2 tablespoons ground mustard
- 1 tablespoon honey or agave nectar
- 1/3 cup plain yogurt can substitute with mayonnaise
- 1 teaspoon white vinegar
- pinch salt
Fried Eggplant Instructions
Using a sharp knife, remove purple skin from eggplant
Cut eggplant in half lengthwise (or rounds--see Recipe Notes)
In a large pan, place eggplant and cover with water; generously sprinkle salt over eggplant and water; place saucers on top of eggplant to prevent it from floating
Leave eggplant in salted water for about 15 minutes
Meanwhile, set up dredging station: using two pie plates, place two lightly beaten eggs in one plate; in the other place the seasoned panko crumbs
After eggplant has soaked, pat dry with a paper towel.
In a heavy-bottom skillet, add oil and bring heat to medium high
Take one eggplant strip and dip it into the egg, coating it well; then dredge it in the panko crumbs. Pat the crumbs onto the eggplant
Place coated eggplant in hot oil and allow to cook for 3 minutes
Flip eggplant and cook another minute, or until golden brown
Remove eggplant from oil and place on paper towel; lightly garnish with grated Parmesan (optional)
Repeat with remaining eggplant (I cook mine in batches of 3-4, depending upon how big the eggplant strips are--don't crowd them!)
Serve with honey mustard dipping sauce if desired
- Fried eggplant can be cut into circles, or rounds, if desired; it doesn't really matter how you slice it.
- For a gluten-free version, try using corn meal instead of bread crumbs.