Eggplant Fritters with Chilli Jam

Week 3 of the Cookbook Challenge and the theme is Hor d’oeuvres (appetisers). I dug out a cookbook I usually only use for cooking soups, called Soups, Starters & Salads and picked this eggplant recipe.

Ingredients (makes 12 fritters)

3 1/2 coarsley grated eggplant

2/3 cup grated parmesan cheese

2 eggs, beaten

4 tablespoons plain flour (I used gluten free flour)

vegetable oil

salt and pepper

For the chilli jam:

5 tablespoons olive oil

4 large onions, diced

4 garlic cloves, chopped

1-2 fresh green chillies, seeded and sliced

2 tablespoons dark brown soft sugar

First make the chilli jam. Heat the oil in a frying pan until hot, then add the onions and garlic. Reduce the heat to low, then cook for 20 minutes, stirring frequently until the onions are very soft.

Leave the onion mixture to cool, then transfer to a food processor or blender. Add the chillies and sugar and blend until smooth, then return the mixture to the pan. Cook for a further 10 minutes, stirring frequently, until the liquid evaporates and the mixture has the consistency of jam. Cool slightly.

To make the fritters, squeeze the courgettes in a dishtowel to remove any excess liquid (here I used a sieve to drain out the water), then combine with the parmesan, eggs, and flour and season to taste with salt and pepper.

Heat enough oil to cover the base of a large frying pan. Add 2 tablespoons of the mixture for each fritter and cook the fritters for 2-3 minutes on each side until golden.

Drain on kitchen paper and serve warm with the chilli jam.