Crispy Eggplant and Cheese Croquettes: A Vegetarian Delight
40 minutes
697 reads
About Crispy Eggplant and Cheese Croquettes: A Vegetarian Delight
These crispy Eggplant and Cheese Croquettes offer a delicious vegetarian twist on the classic Spanish croquette. Instead of the traditional potato-based recipe, we use a blend of baked eggplant (also known as brinjal or aubergine) and potato for a unique, subtly earthy flavor. Each croquette is filled with gooey cheese, then coated in breadcrumbs and deep-fried to golden, crispy perfection.Unlike Aloo Tikki or Alu Chop, these croquettes boast a richer, more complex flavor profile thanks to the addition of aromatic spices like garam masala and coriander. They're incredibly versatile, perfect as a satisfying snack, a unique appetizer, or even a vegetarian-friendly main course. Prepare to be amazed by the delightful combination of creamy cheese, tender eggplant, and perfectly crisp breading. These croquettes are guaranteed to be a crowd-pleaser!
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
- 2 Eggplant baked, peeled and blended - eggplants long black
- 1 Potato baked and peeled, grated large -
- 1/2 Lemon Juice or lemon lemon
- 1/2 Onion finely chopped medium
- 1 tsp Garlic finely chopped
- 2 tsp Chilli green, or coarse paste
- 2 leaves Coriander dhania, finely chopped
- 1 pinch Cinnamon
- 1 tsp Garam Masala
- 1 tsp Coriander dhania
- 1/2 tsp Cumin Seed jeera, roasted
- 1/2 cup Breadcrumb fresh
- 2 cup Oil for deep frying
- 1/2 cup Cheese processed
- 1.5 tsp Salt or as per taste
- 3 tbsp Flour for the slurry
- 1 tbsp Rice Flour
- 1.5 tsp Salt or as per taste
- Water as required for preparing slurry
- 1 cup Vermicelli or coating for the coating crushed dry
- Tomato Ketchup or serving other ingredients for serving
Instructions
Prepare the Eggplant Mixture
- Heat oil in a pan. Add the chopped onion and cook until translucent. Add the minced garlic and green chilies; cook until fragrant. Stir in garam masala, cinnamon, coriander powder, and cumin powder. Add the grated potato and blended eggplant, mixing well. Incorporate the lemon juice, salt, and coriander leaves. Mix in the breadcrumbs until thoroughly combined.
Prepare the Batter
- In a separate bowl, whisk together the all-purpose flour, rice flour, and salt. Gradually add water, whisking until a thick, smooth batter forms.
Shape and Coat the Croquettes
- Spread the crushed vermicelli on a plate. Divide the eggplant mixture into equal portions. Shape each portion into a croquette, making a small indentation in the center and filling it with shredded cheese. Dip each croquette into the batter, then roll in the vermicelli.
Fry and Serve
- Heat vegetable oil in a deep pan or wok to 350°F (175°C). Carefully fry the croquettes until golden brown and crispy, turning occasionally. Remove with a slotted spoon and drain on paper towels. Serve hot with tomato ketchup or your preferred dipping sauce.
Recipe Notes
Expert Tips for Perfect Eggplant Croquettes
- For extra crispy croquettes, use panko breadcrumbs instead of regular breadcrumbs.
- Ensure your eggplant is fully cooked and drained before blending to prevent oily croquettes.
- Don't overcrowd the pan when frying; fry in batches to maintain the oil's temperature and ensure even cooking.
- Allow the croquettes to cool slightly after frying before serving to allow the cheese to set and the breading to crisp up further.
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Recipe Nutrition
Calories: 1045kcalCarbohydrates: 10gProtein: 4gFat: 112gSaturated Fat: 16gPolyunsaturated Fat: 28.8gMonounsaturated Fat: 57.6gSodium: 1710mgFiber: 1gSugar: 1g
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I’m thrilled to try this recipe!
Absolutely delicious! Thanks for sharing.
Such a beautiful dish! Can’t wait to try it.
This is a fantastic recipe! Thanks for sharing.