{"id":279756,"date":"2012-05-07T05:00:00","date_gmt":"2012-05-07T03:00:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/andalusian-eggplant-fritters"},"modified":"2012-05-07T05:00:00","modified_gmt":"2012-05-07T03:00:00","slug":"andalusian-eggplant-fritters","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/andalusian-eggplant-fritters\/","title":{"rendered":"Andalusian Eggplant Fritters"},"content":{"rendered":"
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\nSome time ago, I was invited with three other food blogs(Fashion Cooking<\/a>, Lignes&Papilles<\/a> and Dans Ma CuiZine<\/a>), to participate in an operation commissioned by Alvalle (pronounced “albay\u00e9”) gazpachos and in partnership with Le Journal des Femmes<\/a>. The purpose of this work? We give each of you a theme and turn in the requested recipes twice a month. My theme? The greediness…! It’s the first time I’ve accepted a real sponsored job, but I’m going with my eyes closed for this Spanish brand, which I’ve always loved. If you don’t know this “cold soup from a hot country” yet, I recommend you to rush to taste it. Or should I say, “taste them”, because there are several kinds! <\/div>\n
\nFor my part, I must therefore publish, for the pleasure of all I hope, two recipes per month, which will accompany to perfection, one of the gazpachos of the Alvalle range. <\/div>\n
\nFor this first recipe, I was directly inspired by the doughnuts I tasted in Cadiz. I remember their incredible texture: crispy on the outside and melting on the inside. The gazpacho goes well with them and we can dip the fritters directly into a bowl of our cold soup! The result will make your taste buds quiver! <\/div>\n
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\nRecipe for 16 eggplant fritters:<\/div>\n
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\n-2 small eggplants (they are less bitter)<\/span><\/b><\/div>\n
\n-1 or 2 eggs<\/span><\/b><\/div>\n
\n-chapelure<\/span><\/b><\/div>\n
\n-sel<\/span><\/b><\/div>\n
\n-a pan of olive oil<\/span><\/b><\/div>\n
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\n-1 brick of Alvalle Gazpacho <\/span><\/b><\/div>\n

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\nWash the eggplants well.<\/i><\/div>\n


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\nPeel them with a peeler.<\/i><\/div>\n


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\nThen cut the eggplants into eight equal slices. <\/i><\/div>\n


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\nBeat one or two eggs and then dip the eggplant slices in it. <\/i><\/div>\n


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\nPour breadcrumbs into a large container. <\/i><\/div>\n


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\nThen put 4 slices of eggplant on the breadcrumbs. Shake well to distribute it.<\/i><\/div>\n


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\nHeat the pan of olive oil. When the oil is hot, put some slices of breaded eggplant. <\/i><\/div>\n


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\nTurn them over when they are golden brown. <\/i><\/div>\n


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\nRemove from the frying pan and leave for a few moments on an absorbent paper. Cook the rest of the eggplants in the same way! <\/i><\/div>\n


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\nThe fritters are still hot and can be served with a cold gazpacho. Just dip the doughnuts in the soup, like dipping a tortilla in guacamole! A pure Andalusian wonder! <\/i><\/div>\n
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\n 0<\/span>\n Shares<\/span>\n <\/div>\n\n\t\t\n
    \n\t\t\t <\/ul>\n <\/div> \n","protected":false},"excerpt":{"rendered":"

    Some time ago, I was invited with three other food blogs(Fashion Cooking, Lignes&Papilles and Dans Ma CuiZine), to participate in an operation commissioned by Alvalle (pronounced “albay\u00e9”) gazpachos and in partnership…<\/p>\n","protected":false},"author":1,"featured_media":51734,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_mi_skip_tracking":false,"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[282],"tags":[281,438],"cout":[384],"difficulte":[380],"regime":[],"saison":[589],"theme":[],"class_list":["post-279756","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savory","tag-dirty","tag-salty-europe","cout-bon-marche","difficulte-facile","saison-hiver"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279756"}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=279756"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279756\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/51734"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=279756"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=279756"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=279756"},{"taxonomy":"cout","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/cout?post=279756"},{"taxonomy":"difficulte","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/difficulte?post=279756"},{"taxonomy":"regime","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/regime?post=279756"},{"taxonomy":"saison","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/saison?post=279756"},{"taxonomy":"theme","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/theme?post=279756"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}