Melitzanokeftedes Roasted Eggplant Fritters With Tzatziki Recipes

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EGGPLANT FRITTERS



Eggplant Fritters image

Wonderfully easy, cheap to make, and highly addictive, these eggplant fritters will have your family and friends begging for the recipe!

Provided by Best Cook

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 40m

Yield 6

Number Of Ingredients 7

1 large eggplant, sliced very thinly
sea salt and ground black pepper to taste
1 cup almond meal
1 cup finely grated Parmesan cheese
½ cup toasted sesame seeds
3 eggs, lightly beaten
2 tablespoons grapeseed oil for frying

Steps:

  • Place eggplant slices in a colander and sprinkle lightly with salt. Set aside.
  • Combine almond meal, Parmesan cheese, and sesame seeds in a bowl. Season with salt and pepper. Place beaten eggs in another bowl. Gently pat eggplant slices dry and dip first in eggs, shaking off excess, and then into almond meal mixture. Place breaded eggplant on a plate near the cooking area.
  • Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
  • Heat oil in a skillet over medium heat. Add eggplant slices to the hot skillet and cook in batches, turning occasionally until golden on both sides, about 5 minutes per batch. Place cooked eggplant on the prepared baking sheet and keep warm in the preheated oven.

Nutrition Facts : Calories 336.4 calories, Carbohydrate 14 g, Cholesterol 104.7 mg, Fat 26.4 g, Fiber 7.2 g, Protein 15.5 g, SaturatedFat 5.2 g, Sodium 302.5 mg, Sugar 3.7 g

MELITZANOKEFTEDES (ROASTED EGGPLANT FRITTERS WITH TZATZIKI)



Melitzanokeftedes (Roasted Eggplant Fritters with Tzatziki) image

Make and share this Melitzanokeftedes (Roasted Eggplant Fritters with Tzatziki) recipe from Food.com.

Provided by evelynathens

Categories     Lunch/Snacks

Time 2h5m

Yield 18 patties

Number Of Ingredients 9

1 lb eggplant (1 large)
1/2 cup all-purpose flour
1 teaspoon baking powder
1 large egg, beaten to blend
1 tablespoon grated onion
1 clove garlic, minced
3/4 cup grated kefalograviera cheese (use Parmesan as a substitute)
1/2 cup minced parsley
tzatziki (you can find this in my recipes)

Steps:

  • Preheat oven to 375F (190C).
  • Pierce eggplant in several places with tines of fork, place on a baking sheet and bake until soft, turning once, about 1 hour.
  • Cool slightly.
  • Peel, remove seeds and chop pulp coarsely.
  • Place in large bowl (may be prepared up to 1 day ahead) Mix flour and baking powder into eggplant.
  • Add remaining ingredients, season to taste.
  • Combine well.
  • Heat ¼ inch light olive oil (or vegetable oil - but olive oil is tastier) in large skillet over medium heat until hot.
  • Drop in eggplant mixture by rounded tablespoonfuls.
  • Cook fritters until deep golden-brown, about 1 ½ minutes per side.
  • Transfer to paper towels to drain.
  • Repeat using up all of eggplant.
  • Serve immediately with tzatziki.

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