Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, crispy mozerella stuffed chipotle eggplant fritters. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Crispy Mozerella Stuffed Chipotle Eggplant Fritters is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Crispy Mozerella Stuffed Chipotle Eggplant Fritters is something that I have loved my whole 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 begin with this particular 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:
- Prepare 1 eggplant
- Prepare 1 1/2 tsp salt
- Get 1/2 tsp black pepper
- Get 2 tbsp olive oil
- Make ready 3 tbsp all-purpose flour
- Make ready 3 eggs
- Take 1 1/2 cup panko breadcrumbs
- Get 1 1/2 tbsp ground chipotle chile powder
- Prepare 1 tbsp garlic powder
- Make ready 1 tbsp thyme
- Make ready 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 is going to wrap this up for this special food crispy mozerella stuffed chipotle eggplant fritters recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
