Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, crispy mozerella stuffed chipotle eggplant fritters. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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Crispy Mozerella Stuffed Chipotle Eggplant Fritters is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Crispy Mozerella Stuffed Chipotle Eggplant Fritters is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have crispy mozerella stuffed chipotle eggplant fritters using 11 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Crispy Mozerella Stuffed Chipotle Eggplant Fritters:
- Make ready 1 eggplant
- Get 1 1/2 tsp salt
- Make ready 1/2 tsp black pepper
- Take 2 tbsp olive oil
- Make ready 3 tbsp all-purpose flour
- Take 3 eggs
- Prepare 1 1/2 cup panko breadcrumbs
- Get 1 1/2 tbsp ground chipotle chile powder
- Take 1 tbsp garlic powder
- Take 1 tbsp thyme
- Prepare 1 fresh mozerella, cut into 1/2" chunks
Cut ends off zucchini, and cut each in half crosswise. If eggplant is later to be baked in a casserole, fry only until edges are browned as cooking will be finished in the oven. Crispy Eggplant Fritters With Smoked Mozzarella Made of creamy, roasted eggplant, these fritters hide a secret molten mozzarella center. Serve with a straightforward tomato sauce for a bite-sized.
Instructions 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!
The eggplant should be soft inside, and the outside should be lightly crispy and golden. 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. Crispy Risotto Balls, Tender Beef Ragu stuffed with fresh Mozzarella, San Marzano Tomato Dipping Sauce. Baja Fish Tacos Beer Battered Cod, Chipotle-Lime Aioli, Cabbage Slaw.
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