Eggplant Fritters Recipe

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Delicious meaty eggplant fritters with feta cheese, walnuts, sundried tomatoes + Greek yogurt garlic dip!

Prep Time15

Cook Time20

Course: Appetizer

Cuisine: Greek

Servings: fritters

Calories: 169kcal

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!

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