Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, crispy mozerella stuffed chipotle eggplant fritters. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Crispy Mozerella Stuffed Chipotle Eggplant Fritters is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Crispy Mozerella Stuffed Chipotle Eggplant Fritters is something that I have loved my entire life.
Great recipe for Crispy Mozerella Stuffed Chipotle Eggplant Fritters. Always looking for new ways to reinvent some of my favorite vegetables. This recipe I found on Bon Appetit was brilliant! But of course I had to tweak it to my liking ;)Hope ya'll like em as much as I did!
To get started with this particular recipe, we must prepare a few components. You can cook crispy mozerella stuffed chipotle eggplant fritters using 11 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Crispy Mozerella Stuffed Chipotle Eggplant Fritters:
- Make ready 1 eggplant
- Prepare 1 1/2 tsp salt
- Take 1/2 tsp black pepper
- Prepare 2 tbsp olive oil
- Take 3 tbsp all-purpose flour
- Get 3 eggs
- Make ready 1 1/2 cup panko breadcrumbs
- Make ready 1 1/2 tbsp ground chipotle chile powder
- Make ready 1 tbsp garlic powder
- Get 1 tbsp thyme
- Get 1 fresh mozerella, cut into 1/2" chunks
Wrap the mixture around the mozzarella cube until it's completely covered. Dip these crispy little guys in some spicy chipotle aioli! Stir in chopped eggplant (mixture will be soft). Meanwhile, cut the cherry or grape tomatoes in half and mix with balsamic vinegar and olive oil.
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!
Stir in chopped eggplant (mixture will be soft). Meanwhile, cut the cherry or grape tomatoes in half and mix with balsamic vinegar and olive oil. Let the tomatoes soak in the oi/vinegar mixture while the eggplant finishes baking. Cut ends off zucchini, and cut each in half crosswise. Rinse the salt from the eggplant slices and pat them dry.
So that’s going to wrap this up with this exceptional food crispy mozerella stuffed chipotle eggplant fritters recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
