Eggplant and Grilled Corn Fritters with Roasted Squash-Jalapeno Aioli
Ingredients for the Fritters:
- 1 pound of eggplant (peeled and cut into ½ inch rounds)
- 2 ears of corn (in the husk)
- 2 eggs (lightly beaten)
- ¼ cup of breadcrumbs
- 3 tablespoons freshly grated parmesan cheese
- 2 tablespoons chopped cilantro
- 3 green onions (sliced thin)
- oil for frying
Makes 20 fritters
- Start by soaking the eggplant in salted water for 20 minutes to draw out any bitterness. While the eggplant is soaking, place the corn on a hot grill and let the outside husk begin to char. If you don’t have a grill, roast the corn in your oven at 425 degrees F for 10 minutes. Let cool, and then remove the corn from the cob.
- Pat down the eggplant with either a cloth or paper towel (make sure it is very dry), then chop very fine. Mix all ingredients together to form the fritter mix. The mixture should be able to form into a ball without loosing its shape; you may have to add more breadcrumbs. Pour oil into a skillet about three inches deep and heat to 350 degrees. With a spoon, form a 1½ inch ball out of the fritter mix and drop into the heated oil. Cook until golden brown then let drain on a paper towel to remove any excess oil.
Note: Be careful not to burn yourself! Sometimes the corn will pop in the hot oil.
Ingredients for the Aioli:
- ½ yellow squash
- 1 jalapeno
- 1 egg
- 1 clove of garlic
- juice of ½ lemon
- 2 cups vegetable oil
Place the jalapeno and squash on a cookie sheet and roast in a 450-degree oven for 10 minutes, then let cool. In a blender or food processor, put the egg, squash, jalapeno, garlic and lemon juice. Puree until smooth. Next, slowly drizzle in the oil until you get a thick mayonnaise-like consistency. Keep refrigerated. It will last up to a week.
This recipe was prepared exclusively for Ciruli Brothers, LLC by Chef Noah Aguilar, Executive Chef of Anza Marketplace in historic Tubac, Arizona, and Sol Restaurant in Savannah, Georgia. As a committed promoter of fresh fruits and vegetables, Chef Noah participates in various industry events with the Fresh Produce Association of the Americas. His work has been featured in publications such as Sunset Magazine, The Arizonian, and Tucson Lifestyle Magazine, among others. Chef Noah received his education from the New England Culinary Institute, and continues to enrich his culinary platform with the flavors of many cultures through extensive travel. When not working, Chef Noah enjoys traveling and spending time with close friends and family.