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Crispy Aubergine Fritters With Smoked Mozzarella

Crispy Aubergine Fritters With Smoked Mozzarella

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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These crispy aubergine fritters with smoked mozzarella offer a sophisticated twist on classic Mediterranean flavours. By roasting the aubergine first, the flesh becomes intensely concentrated and smoky, providing a rich base for the savoury Parmesan and fresh herbs. The real delight is found in the centre, where a nugget of mozzarella affumicata melts into a gooey, indulgent heart as the fritters are fried to a perfect golden brown.

This vegetarian dish works beautifully as an impressive starter for a dinner party or as a substantial snack served with a simple tomato dipping sauce. The combination of the herb-flecked crumb and the melted cheese makes these a crowd-pleasing addition to any seasonal menu. Serve them warm from the pan to ensure the most satisfying cheese pull in every bite.

Ingredients for Crispy Aubergine Fritters With Smoked Mozzarella

2 large aubergines (900g total)
1 1/4 teaspoons salt, divided
Olive oil (for brushing and frying)
2 huevos grandes
90g finely grated Parmesan cheese
140g plain dry breadcrumbs, divided
1/4 cup finely chopped fresh Italian parsley
1 cucharada de tomillo fresco picado
1/4 cucharaditas de pimienta negra molida
1 1/2 tablespoons plain flour
110g smoked mozzarella cheese,* cut into 1/2-inch cubes (about 20 cubes)
*Also called mozzarella affumicata
available at some specialty foods stores and at cheese shops.

How to make Crispy Aubergine Fritters With Smoked Mozzarella

Preheat oven to 177°C. Cut aubergines crosswise into 1/2-inch-thick slices. Place on layers of paper towels. Sprinkle with 1 teaspoon salt; let stand 30 minutes. Brush 2 large baking sheets with oil. Pat aubergine dry; arrange in single layer on prepared sheets. Brush lightly with oil. Bake until aubergine is tender and dry, about 1 hour. Cool slightly; chop coarsely.

Whisk 1 egg, grated Parmesan cheese, 1/4 cup breadcrumbs, parsley, thyme, 1/4 teaspoons pepper, and 1/4 teaspoons salt in medium bowl. Stir in chopped aubergine (mixture will be soft). Spread 130g breadcrumbs on plate. Whisk 1 egg and flour in another bowl. Press and shape aubergine mixture into 1 1/4 -inch-diameter balls. Press 1 piece smoked mozzarella into centre of each ball, making sure aubergine mixture covers cheese. Dip balls, 1 at a time, into egg batter; roll in breadcrumbs to coat.

Pour enough oil into large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add balls to skillet; sauté until browned, turning often, about 4 minutes. Using slotted spoon, transfer to paper towels to drain. Sprinkle with salt and serve.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.