Recipe

Eggplant And Zucchini Fritters With Sausage Ragu Recipe

Add Step-by-Step Photos	Keni / All my dishes 9 months, 2 weeks ago My creation for our Chef of the Day #4. This game involves using just 10 randomly chosen ingredients and your own basic staples to create a unique dish. This is my 4th success, I'm proud to say. ;) Prep:20m Cook:15m Servings:6	Keni
	fried eggplant zesty italian flavor

the cast of characte

creamy cheesey veggi

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Ingredients

Meat from 1 eggplant

Meat from 2 small or 1 large zucchini

1 cup cooked rice, cooled

2 eggs

1/4 cup flour

1/4 cup cornmeal

1-2 roasted red pepper, diced(chipotle, or fire roasted)

1T onion juice or 2T grated onion

8oz cheddar cheese, shredded

1lb Italian sausage

1 can diced Italian tomatoes, drained(or 2 fresh tomatoes, diced, and add 2t Italian seasoning)

3 cloves garlic

1 small onion, diced

1 green pepper, diced

oil for frying

Directions

Peel and cube eggplant and zucchini and simmer over medium heat until very tender. Drain, mash, and set aside to cool.

Cook sausage, onion, and pepper until sausage is about half done, then add garlic and tomatoes. Simmer while preparing fritters.

Combine cooled eggplant and zucchini with rice, roasted pepper, eggs, flour, cornmeal, grated onion, salt, pepper and cheese.

Heat oil in dutch oven, large skillet, or deep fryer to 375-400.

Fry eggplant dough in small batches never letting oil get below 350, until golden brown.(if oil gets too cool, these will retain too much grease...the shouldn't taste "greasy")

Drain on paper bags, wire rack, or paper towels.

To serve, plate 2-3 fritters and top with a spoonful of meat sauce.

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