Recipe: Parmesan Eggplant Fritters (Gluten Free) with Yogurt Pepper Jelly Sauce

Parmesan Eggplant Fritters (Gluten Free) with Yogurt Pepper Jelly Sauce

Recipe by Educational Chef Paola Villafane 
Demonstrated at Decatur Farmers Market on September 27, 2017

  • Eggplant (Snapfinger Farm, Mealor Family Gardens)
  • 1 egg (Local Lands)
  • Cornmeal (Riverview Farms)
  • Grated Parmesan cheese
  • Salt
  • pepper
  • vegetable oil
  • Plain greek yogurt (Formaggio, Atlanta Fresh Creamery)
  • Pepper jelly (Dragonfly Designs Studio)

  1. Slice eggplant into thin discs. Set aside.
  2. Prepare two bowls; one with enough egg for desired amount of fritters, the other with cornmeal, Parmesan, salt, and pepper (salt and pepper to taste, 1 part Parmesan to 3 parts cornmeal) example: 1/3 cup Parmesan to 1 cup cornmeal.
  3. Lay out a clean cutting board/plate for the battered eggplant slices. Proceed with dipping the slices first into the egg and then into the cornmeal mixture.
  4. Toss slices in the cornmeal mixture until fully coated. Lay battered slices on cutting board/plate side by side before frying.
  5. Heat 1 cup of cooking oil in a frying pan until hot, when a drop of flour instantly creates bubbles.
  6. Gently fry the eggplant slices until golden brown on both sides, 3-5 minutes on each side. Remove from heat and drain excess oil by layering plate with a paper towel.
  7. In a separate bowl, combine greek yogurt and pepper jelly, to taste. 8. Dollop a small amount onto each slice/fritter or use the fritter has a chip and dip away!


Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.



Community Farmers Markets