Eggplant Fritters
by Frank Mussoline

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Source: Annemarie
Course: Appetizers
Cuisine: American
Food Group: Vegetable
Serves: 6


1 medium Eggplant (about 1 1/2 lbs), peeled & cubed
1 medium Onion, finely chopped
1 1/2 cup(s) Coarse cracker crumbs (buttery crackers like Ritz or Club)
2 large Eggs, lightly beaten
1/2 cup(s) Grated pecorino romano cheese
1 teaspoon(s) Dried basil, crushed
1 teaspoon(s) Garlic powder
1 teaspoon(s) crushed dried red pepper (optional)
Salt to taste
1/3 cup(s) Vegetable oil for frying
Place eggplant in a pot with just ebough water to cover the eggplant cubes. Bring to a boil over medium heat. Boil 2 to 3 minutes or until tender. Drain well. Place eggplant in a large bowl and cool completely. Mash and add the onions, cracker crubs, eggs, grated cheese, basil, garlic powder, red pepper(optional), and salt. Mix well. In a large skillet, heat abou 1/3 cup of oil over medium heat. Drop the eggplant mixture by the heaping tablespoon into the hot oil. Cook about 3 minutes until golden brown, turning once to brown both sides. Don't crowd the fritters as you cook them. Cook in batches if necesary. Best served if warm.