Eggplant Croquettes
Submitted by prplgrdn
Mashed eggplant binds with sharp cheese, eggs, and seasoned breadcrumbs to form crispy-edged croquettes that are creamy inside, offering a clever vegetarian way to use up summer eggplant.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minThese golden croquettes transform humble eggplant into crispy, cheesy fritters that make a satisfying vegetarian main or side dish.
The eggplant boils until tender, then gets mashed and mixed with sharp cheese, fresh parsley, garlic, and breadcrumbs to form a cohesive mixture that holds together when fried.
Each patty crisps up beautifully in hot oil, developing a crunchy golden crust while staying soft and savory inside.
Kitchen Tips
- Drain the cooked eggplant well and squeeze out excess water to prevent soggy croquettes
- Use a sharp cheddar or aged cheese for maximum flavor impact
- Chill the mixture for 30 minutes before shaping if it seems too soft
- Serve with marinara sauce, tzatziki, or a squeeze of lemon for dipping
Ingredients
Directions
In covered saucepan, cook eggplant in a small amount of boiling water until tender, about 4 to 5 mins. Drain and mash.
Stir in remaining ingredients except oil.
Shape into patties. Fry in hot oil until golden brown, about 5 minutes on each side.
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