Eggplant Fritters - Melitzanokeftedes
User Reviews
5
Eggplant Fritters - Melitzanokeftedes
Description
This recipe for Eggplant Fritters starts by roasting scored eggplant halves at 350°F until tender, then scooping out the soft flesh. The flesh is combined with crumbled Greek feta cheese, a generous amount of breadcrumbs, minced garlic, eggs, and a mix of oregano, fresh mint, and basil. The mixture remains soft and somewhat loose in texture.
Fritters are shaped with spoons and carefully fried in light olive oil to develop a crisp, golden crust while maintaining a fluffy interior. Frying gently and flipping at the right time prevents them from falling apart. These fritters offer a fresh, tangy flavor profile from the herbs and cheese alongside the mild sweetness of roasted eggplant.
Often enjoyed with a yogurt-based sauce made from Greek yogurt, a pinch of salt, vinegar, olive oil, and chopped mint, the fritters make a delightful starter or snack. The inclusion of aromatic herbs like mint and basil emphasizes the Mediterranean character of the dish.
Different cheeses such as kefalotiri, Parmesan, pecorino Romano, or Gruyère can be used as alternatives to feta for varied flavors. Ensuring the frying oil is hot enough and managing frying in small batches helps achieve the best texture and prevents breaking the fritters.
Ingredients
- 2 eggplant large
- 2 tablespoon extra virgin olive oil for brushing
- 1 cup feta cheese crumbled, Greek
- 2 cups breadcrumbs
- 1 tablespoon oregano heaping
- ½ cup mint leaf coarsely chopped, fresh
- ½ cup basil coarsely chopped, fresh leaves
- 2 egg
- 2 garlic minced, cloves
- salt sea salt
- black pepper freshly ground
you also need
- olive oil for deep-frying. You can also use vegetable oil, light
- basil for serving, fresh leaves
Instructions
- Heat oven to 350°F
- Cut the eggplants in half, then score the flesh deeply in a diamond cross-hatch pattern with two or three long cuts, rotating the eggplant to make another set of cuts. Brush a little olive oil on the flesh and season with sea salt and freshly ground pepper.
- Place eggplant halves flesh side down on a parchment-lined baking sheet and bake in the oven for about 30 minutes.
- Scoop out the flesh and add it to a large bowl. Add 2 cups breadcrumbs, 2 garlic cloves minced, two eggs, the chopped herbs, and one cup crumbled feta cheese. Mix well.
- Heat 3-4 tablespoons of light olive oil in a medium skillet.
- Take a heaped tablespoon of the mixture and add it to the hot oil. Tidy up the fritter shape a little bit with the spoon. Add two more fritters, don't overcrowd the pan. Fry for 2-3 minutes. Carefully, turn fritters midway for a golden brown color all over.
- Place fritters on paper towels to absorb most of the oil. Serve fritters with a yogurt-based sauce, marinara, or whipped feta cheese.
Notes
- The fritter mixture is soft and should be carefully shaped and handled to avoid disintegration during frying.
- Test-fry one fritter first to determine the ideal frying time and when to flip without breaking.
- Varieties of cheese such as feta, kefalotiri, Parmesan, pecorino Romano, or Gruyère may be used for different flavor profiles.
- A simple yogurt sauce with Greek yogurt, salt, vinegar, olive oil, and chopped mint makes a traditional accompaniment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12fritters
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 284mg | 12% |
| Potassium | 249mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 249IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 119mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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