Stuffed Eggplant Fritters with Creamy Goat Cheese and Anchovies
For this delightful tapa, opt for a velvety, flavorful goat cheese.
Ingredients
Makes approximately 12 delectable tapas
- 3 baby eggplants approximately ¼ pound each
- 1 tablespoon of creamy goat cheese about 1 ounce
- 6 small anchovy fillets finely minced
- All-purpose flour for coating
- High-quality olive oil for frying
Instructions
- Begin by preheating your oven to 400°F.
- Lightly oil your hands and gently rub the surface of each eggplant.
- Using a knife, create a few small punctures in the eggplant skins.
- Place them in a roasting pan and bake, turning once, for approximately 35 to 40 minutes, or until they become tender.
- Once done, allow them to cool, peel, and finely chop the eggplants.
- Allow them to sit for a while to release any excess moisture.
- In a small bowl, combine the creamy goat cheese and finely chopped anchovies.
- Using about 2 teaspoons of the roasted eggplant at a time, shape it into a small ball and fill it with roughly ¼ teaspoon of the luxurious cheese and anchovy mixture.
- Heat at least 1 inch of high-quality olive oil in a small skillet over medium-high heat (or for best results, use a deep fryer set at 365°F) until a cube of bread turns a delightful light brown in just 60 seconds.
- Gently dredge each eggplant fritter in the flour, ensuring an even coating, and carefully place them in the hot oil.
- Cook the fritters, turning them several times, until they achieve a gorgeous golden hue.
- Using a slotted spoon, transfer the golden fritters to paper towels to let them drain.
Notes / Tips / Wine Advice:
Serve these exquisite tapas while they are still hot and enjoy the rich blend of flavors.