Eggplant Fritters Recipe
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Eggplant Fritters Recipe
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Delicious meaty eggplant fritters with feta cheese, walnuts, sundried tomatoes + Greek yogurt garlic dip!
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Ingredients
For The Eggplant Fritters:
- olive oil
- 800 grams (1.7 pounds) eggplant
- 100 grams (1 cup) spring onions finely chopped
- 1 medium-sized egg
- 6-7 sun-dried tomatoes preserved in oil
- 80 grams (½ cup) feta cheese crumbled
- 40 grams (⅓ cup) Kefalotyri or Pecorino cheese grated
- 2 tablespoons fresh parsley finely chopped
- 1 tablespoon fresh basil finely chopped (or use ½ tablespoon mint)
- 100 grams (⅔ cup) walnuts finely ground
- 300 grams ( 2 cups + 6 tablespoons) all-purpose flour you may need slightly more or less
For The Yogurt Dip:
- 150 grams (⅔ cup) Greek yogurt
- 1 teaspoon red wine or apple cider vinegar
- 1 garlic clove pressed
- salt and pepper
Instructions
- Make the yogurt dip. Add the yogurt to a small bowl with the garlic. Season with salt and pepper. Stir well and then place in the fridge.
- Prepare the eggplant. Slice the top and bottom of the eggplant and peel the skins. Dice eggplant as finely as you can. Then add it to a bowl with cold water.
- Soak eggplant for 20 minutes. Then drain in a strainer.
- Heat a splash of olive oil in a frying pan or skillet over high heat.
- Cook the eggplant until it softens stirring occasionally. Season lightly with a bit of salt and pepper. Don't overcook to the point it gets mushy though. Transfer to a mixing bowl and allow to cool down to room temperature.
- Add the spring onions, egg, parsley, basil, walnuts, Feta and Kefalotyri cheese. Finely chop the sun-dried tomatoes and add to the bowl as well.
- Gradually mix in the flour until the mixture is thick enough to be shapeable. You may need a bit more or less than the amount of flour stated in the recipe ingredients above.
- Shape into 15 round balls and flatten them a bit with your hands. The mixture will be sticky so make sure to dust your hands with flour in order to shape them. Lay them on a plate or dish.
- Pan-fry. Coat the bottom of a non-stick frying pan or skillet with olive oil. Heat over high heat. Pan-fry the fritters in two batches. Drop the heat to medium-high if they color too quickly. Cook for 2-3 minutes on each side.
- Transfer on paper towels to remove excess oil.
- Serve warm with the Greek yogurt dip and enjoy!
Nutrition Information
Show Details
Serving
1fritter
Calories
169kcal
(8%)
Carbohydrates
21g
(7%)
Protein
7g
(14%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
1g
Trans Fat
0.002g
Cholesterol
18mg
(6%)
Sodium
115mg
(5%)
Potassium
247mg
(7%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
199IU
(4%)
Vitamin C
4mg
(4%)
Calcium
92mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 15fritters
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Serving | 1fritter | |
| Calories | 169kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 18mg | 6% |
| Sodium | 115mg | 5% |
| Potassium | 247mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 199IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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