I am always experimenting in the kitchen. Recently I created a dinner that came together out of ingredients from the farmer's market that I had on hand. Because this dish turned out so well I definitely plan to make it again; it's a great summertime meal full of flavor and freshness.
Although I used fresh ground flour to make my fritters you can still make this recipe if you don't have a mill by checking out my baking substitutions post.
Eggplant Corn Fritters
Ingredients
- Grapeseed oil
- 1/2 C. cornmeal
- 2/3 C. Ezekiel flour
- 2 teaspoons baking powder
- Salt and freshly ground black pepper
1/3 cup milk, plus more if needed
- 1 egg
- 1 eggplant, peeled and diced
- 1 ear corn, kernels removed
Instructions
- Cut eggplant into medium dice
- Toss with 1 t. salt and let rest 20 minutes
- Rinse eggplant
- Combine dry ingredients
- Beat together milk and egg
- Add milk mixture to dry ingredients (adding more milk if needed to make a smooth batter)
- Stir in the eggplant and the corn
- Drop batter by ¼ C. measure into hot oil
- Turn fritters once while cooking, fritters should be golden brown on both sides
- Drain fritters on paper towels
- Serve with chunky tomato red pepper coulis
Chunky Tomato Red Pepper Coulis
Ingredients
- 2 T. olive oil
- 1 small onion, diced
- 1 clove garlic minced
- 2 medium tomatoes, chopped
- 1 red pepper, diced large
- 1 t. minced fresh basil
- 1 t. minced fresh oregano
- salt and pepper to taste
Instructions
- Saute onion and garlic in a large saucepan until onion starts to soften
- Add red pepper and saute 1-2 minutes
- Add tomatoes and herbs, turn heat down to medium low and cook 10-12 minutes until vegetables are soft, tossing vegetables frequently
- Add salt and pepper
- Remove 2/3 of vegetables from the pan and put in a large bowl
- Blend thoroughly with an immersion blender
- Add reserved vegetables to blended vegetables
- Serve over Eggplant Corn FrittersEnjoy!
