Eggplant Fritters Recipe

Ingredients

• 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 (1/2 cup) feta cheese (crumbled)
• 40 grams (1/3 cup) Kefalotyri or Pecorino cheese (grated)
• 2 tablespoons fresh parsley (finely chopped)
• 1 tablespoon fresh basil (finely chopped (or use 1/2 tablespoon mint))
• 100 grams (2/3 cup) walnuts (finely ground)
• 300 grams ( 2 cups + 6 tablespoons) all-purpose flour (you may need slightly more or less )
• 150 grams (2/3 cup) Greek yogurt
• 1 teaspoon red wine or apple cider vinegar
• 1 garlic clove (pressed)
• salt and pepper

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Soak eggplant for 20 minutes. Then drain in a strainer.

4. 4

   Heat a splash of olive oil in a frying pan or skillet over high heat.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   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.

9. 9

   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.

10. 10

    Transfer on paper towels to remove excess oil.

11. 11

    Serve warm with the Greek yogurt dip and enjoy!