The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
Peel and slice the eggplant width-wise into 1/4 inch circles. Bring the eggplant and onion to a boil in just enough water to cover them. Boil for 15 minutes or until almost all the eggplant is soft and looks “translucent”. Drain and cool eggplant/onion. Mash with a potato masher.
Take the cup of cracker crumbs and mix with the eggplant mixture. Add more if necessary to absorb excess moisture (it should feel sticky but not dripping wet). Form the mixture with your hands into 1 1/2 – 2 inch diameter patties, then dip into cornmeal that has been put on a plate to completely cover the patty.
Fry in pan with enough oil to cover bottom of pan, until brown and crispy on one side, then flip and fry the other (about 3 minutes each side with medium-hot oil).
Good on a bun as a “sandwich” or plain!
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.