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Eggplant croquettes. The most delicious vegetarian croquettes

Eggplant croquettes. The most delicious vegetarian croquettes

people icon For 4 euro icon € 0.34 /pers. calories icon 278 kcal/100g

Ingredients

  • 2 eggplants
  • 150g. grated Cheddar cheese
  • 1 clove garlic
  • 1 teaspoon dried parsley
  • 1 and a half eggs (size L)
  • Salt (to the taste of each house)
  • Freshly ground black pepper
  • Bread crumbs
  • Olive oil for frying

How to make eggplant croquettes . A vegetarian recipe that everyone, adults and children, will like at home. Croquettes are the queens of the kitchen . How many leftovers of cooked chicken , vegetables, fish and more end up being added to a thick bechamel and converted into croquettes. A second chance for many foods that is a true work of art.

But we can also prepare croquettes without bechamel . Yes Yes. You have read well and if you are curious about the matter, stay with us because we will tell you everything. These eggplant croquettes are prepared with a mixture of eggplant pulp, cheese, garlic, egg and parsley. With these ingredients we prepare the dough, which would be the bechamel of traditional croquettes, which we then shape, coat and fry.

Some croquettes that will take your mind off them and become your new favorite croquettes recipe. They have nothing to envy of those of your mother, grandmother or mother-in-law. Listen to us and follow the recipe. They are delicious.

Perfect for an appetizer or as a single dish with a salad , you decide how you want to enjoy these eggplant croquettes, which are one of the great inventions of gastronomy.

One more recipe to add to the long list of croquettes that we have on the blog. From glorious stew croquettes, roast turkey croquettes, delicious cod croquettes, original octopus croquettes or ham croquettes full of flavour, to the most daring ones, such as baked, cheese or shrimp croquettes . . Is it croquettes?

Preparation of eggplant croquettes

  1. We roast the eggplants. We can do it in the traditional oven or in the microwave. The former takes longer and, depending on the time of year, it may be too hot. Generally, we opt for the second option which is faster.
  2. To roast the eggplants in the microwave, after washing them, wrap them in plastic wrap. We put them in the microwave, directly on the rotating plate, and program 15 minutes at maximum power.
  3. We remove from the microwave and let it cool completely before removing the plastic wrap to make sure we don’t burn ourselves. Furthermore, with the residual heat they cook a little more and this rest is fantastic for them.
  4. While the eggplants cool, in a large, deep container, prepare a mixture with the peeled and grated garlic clove, half a beaten egg (we save the other half for the batter) and the dried parsley. We can also add the grated cheese at this time or wait to incorporate the eggplants. The result does not change, so it is up to the cook’s taste.
  5. When the eggplants are cold, remove the plastic wrap and peel. We chop the meat with a knife. This task is simple because it is very soft, so we don’t even mess around.
  6. Add the chopped eggplant to the container with the previous mixture and season with salt and pepper to taste. We stir to integrate and let the dough rest in the refrigerator for a couple of hours.
  7. We need it to take shape so that it can be handled better later when coating. When the dough is very cold, we form the croquettes and coat them.

Breading, frying and final presentation of the eggplant croquettes

  1. We prepare a plate with the beaten egg and another with plenty of breadcrumbs. We take small portions of the dough and roll them.
  2. We pass through egg, then through breadcrumbs and place on a plate or large source, separated from each other so that they do not stick. We let the croquette batter dry for about 20-30 minutes in the air.
  3. Heat plenty of oil in a frying pan and fry the croquettes over medium-high heat. It is better if we do it two by two so that the temperature of the oil does not drop.
  4. Transfer the croquettes to a plate lined with absorbent paper and let the excess oil drain before serving. We accompany it with a salad or any other garnish of our choice.

Follow this eggplant croquettes recipe step by step in the album. Don’t miss any details so that they turn out perfect.

Tips for perfect croquettes

  • The dough for these croquettes is very juicy and soft, so it is a good idea to let it cool in the refrigerator before shaping and coating the croquettes. Yes, even so, the dough resists you, you can add a couple of tablespoons of breadcrumbs to increase its consistency.
  • The amount of cheese, as well as the variety, can be changed to taste . If you don’t have Cheddar cheese, you can use Manchego, Grana Padano, Parmesan or another hard cheese that can be grated without any problem. The important thing is that it is a cheese with flavor.
  • Frying is key for the result of the croquettes to be perfect. The oil has to be very hot , at 180 ºC, and that is why it is more appropriate to use olive oil. Holds high temperatures better.
  • Do not touch the croquettes once they have been placed in the oil because they are delicate and can break. If they are well submerged in oil, they brown on all sides without having to turn them. In less than a minute they will be ready to remove and drain.

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