If you’re someone who doesn’t love eggplant because it can be way too mushy, then this recipe is for you. Eggplant fritters are crispy, fluffy, and packed with flavor—especially when paired with an Arrabbiata sauce. These Italian eggplant fritters solve the mushy texture issue and might just become your new favorite eggplant dish.
Key Ingredients & Substitutions:
- Globe Eggplant – These are Italian eggplant that have more flesh then the Japanese relatives, which makes for better fritters.
- Panko Bread Crumbs – I personally use Aleia’s GF panko for the best crunch.
- Flour – I use Bob’s Redmill GF 1-1 flour here, but any all purpose flour will work if you are not gluten free.
- Parmesan Cheese – This is for flavor in the fritters, you can omit if you are dairy free.
- Egg – This helps bind the fritters together. Omit if egg free.e
- Canned Whole Tomatoes – These are used for the sauce. You can also use crushed tomatoes here.
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Italian Eggplant Fritters + Arrabbiata Sauce
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Serves: 6
Ingredients:
- 2 small eggplants, peeled and diced
- Salt to taste
- 2 tbsp avocado oil + more for frying
- 1/2 parmesan, grated
- 1 egg whisked
- 3/4 cup gluten free breadcrumbs, plus 1/2 cup for coating
- 1/2 cup gluten free 1-1 flour
- 1/3 cup basil, chopped
Arrabbiata Sauce:
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 tsp crushed red pepper flakes
- 1, 28 oz can whole peeled tomatoes
- salt to taste
- 1/4 cup basil, chopped
Preparation:
STEP 1.
Preheat the oven to 400°F.
Season the diced eggplant with salt evenly and let it sit for 20 minutes to draw out the water. After 20 minutes, use paper towels to squeeze out any excess water. Set aside.
STEP 2.
Saute the eggplant. In a large pan over medium heat add avocado oil. Once hot, add the eggplant and cook through, stirring frequently. Cook for 10- 15 minutes. Mash with a wooden spat to turn into a mash of sorts. Turn off the heat once soft and cooked through. Transfer to a bowl and place in the fridge to cool slightly.
STEP 3.
While that is in the fridge, make the Arrabbiata sauce. In a small pot over medium heat add olive oil. Once hot, add the red pepper flakes and garlic and saute for 2 minutes. Stir in the tomatoes, salt to taste, and basil and bring up to a simmer. Break the tomatoes with a wooden spatula so it is roughly chopped. Top with a lid and simmer on low for 20 minutes to develop flavor.
After 20 minutes, taste for seasoning and adjust accordingly. Turn off the heat and set aside.
STEP 4.
Make the fritter mixture. In a bowl, combine the cooked eggplant, egg, 3/4 cup panko bread crumbs, gluten free flour, parmesan and salt to taste.
STEP 5.
Use a large scooper and scoop eggplant fritters into balls and coat in the remaining panko bread crumbs on the outside. Do this with all of the batter and place on parchment lined sheet tray.
STEP 6.
Pan fry the fritters. In a large saute pan over medium heat, add 1/2 inch of avocado oil. Once hot, add the fritters, work in batches to not overcrowd the pan, make sure there is 1 inch of space between each fritter. Pan fry on both sides for 3-5 minutes until golden brown. Remove from the pan and place on a sheet tray. Do this with the remaining fritters.
STEP 7.
Transfer the fritters to the oven and bake for 10 minutes to cook through.
STEP 8.
Serve the fritters with the Arrabbiata sauce and enjoy!
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