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Home » Recipes » Vegetable Recipes

April 24, 2022 · 6 Comments

Eggplant Fritters

Mediterranean· Vegetable Recipes

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Greek Style Eggplant Fritters
Learn how to make this tasty Greek style side dish for Eggplant Fritters with grated eggplant, garlic, basil, tomatoes and scallions.

Learn how to make this tasty Greek style side dish for Eggplant Fritters with grated eggplant, garlic, basil, tomatoes and scallions.Learn how to make this tasty Greek style side dish for Eggplant Fritters with grated eggplant, garlic, basil, tomatoes and scallions.

Eggplant Fritters on a white plate.

About two years ago, I had my first fritter while vacationing in Greece. They were made with zucchini and I loved them so much, I even made my own version upon my return and added the recipe to my cookbook.

Before leaving for vacation, I was trying to clean out my refrigerator and realized I had an eggplant in there that I never got a chance to use.

I do that all the time. I go to the farmers market. Purchase so many fruits and vegetables that I can't possibly eat in one week, then go on a cooking frenzy trying to use them all up in different ways before they go bad!

Equipment

  • box grater
  • dish towel
  • mixing bowl
  • nonstick skillet
  • kitchen soup spoon
  • nonstick spatula

Eggplant Fritters on a white serving plate.

Ingredients Needed

For this recipe, you'll need the following ingredients: 

  • eggplant
  • garlic cloves
  • chopped fresh basil
  • plum tomato
  • scallions
  • large egg
  • all purpose flour
  • baking powder
  • extra virgin olive oil
  • kosher salt
  • black pepper

Greek Style Eggplant Fritters

How do you make Greek Style Eggplant Fritters?

Start by rinsing the eggplant under cold water, remove the top and bottom; then grate the eggplant using a hand grater or food processor with the grater attachment.

Place the grated eggplant in a clean dishtowel and squeeze out any extra liquid; then add to a bowl.

Next, add the garlic, basil, tomatoes, scallions, egg, flour, and baking powder to the eggplant and mix well. If the mixture is still a little too wet and won't form a small ball without falling apart, gradually add a little more flour.

Heat some oil in a large nonstick saute pan over medium to medium-high heat.

Using a kitchen soup spoon, scoop out the eggplant mixture and place in the hot oil. Repeat for all fritters and flatten them down using the back of a spoon or spatula.

Cook 3-4 minutes per side until they are lightly brown and have fluffed up a bit; then drain on paper towels. I really liked these Eggplant Fritters, but the kids...not so much.

Though they didn't eat them right out of the frying pan; which really wasn't a fair assessment as these do taste much better when eaten right after frying. ~Enjoy!

Visit the recipe index to search for more recipes by category.

Learn how to make this tasty Greek style side dish for Eggplant Fritters with grated eggplant, garlic, basil, tomatoes and scallions.

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Learn how to make this tasty Greek style side dish for Eggplant Fritters with grated eggplant, garlic, basil, tomatoes and scallions.

Eggplant Fritters

Carrie's Experimental Kitchen
Learn how to make this tasty Greek style side dish for Eggplant Fritters with grated eggplant, garlic, basil, tomatoes and scallions.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
Course Side Dish
Cuisine Italian
Servings 8
Calories 192 kcal

Ingredients
  

  • 1 medium eggplant (approx. 1 ½ c grated)
  • 2 garlic cloves (minced)
  • 1 tablespoon chopped fresh basil
  • 1 plum tomato (small dice)
  • 1 scallion (chopped)
  • 1 large egg
  • ¾ cup all purpose flour
  • 1 teaspoon baking powder
  • ½ cup extra virgin olive oil
  • ¼ teaspoon kosher salt
  • pinch black pepper

Instructions
 

  • Rinse eggplant under cold water, remove the top and bottom and grate the eggplant using a hand grater or food processor with the grater attachment.
  • Place the grated eggplant in a clean dishtowel and squeeze out any extra liquid; then add to a bowl.
  • Add the garlic, basil, tomatoes, scallions, egg, flour, and baking powder to the eggplant and mix well. If the mixture is still a little too wet and won't form a small ball without falling apart, gradually add a little more flour.
  • Heat the oil in a large nonstick saute pan over medium to medium-high heat.
  • Using a kitchen soup spoon, scoop out the eggplant mixture and place in the hot oil. Repeat for all fritters and flatten them down using the back of a spoon or spatula.
  • Cook 3-4 minutes per side until they are lightly brown and have fluffed up a bit; then drain on paper towels.

Nutrition

Calories: 192kcalCarbohydrates: 14gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 23mgSodium: 138mgPotassium: 230mgFiber: 2gSugar: 3gVitamin A: 322IUVitamin C: 6mgCalcium: 46mgIron: 1mg
Keyword eggplant
Tried this recipe?Let us know how it was!

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*Originally shared August 2013; Updated April 2022. 

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Previous Post: « Grilling Recipes
Next Post: Ritz Cracker Baked Chicken »

Reader Interactions

Comments

  1. Unknown says

    August 12, 2013 at 2:15 pm

    Funny you should feature eggplant. I bought and cooked my very first eggplant over the weekend. A friend at Mahjong last week brought Caponata. I wrote down what she said was in it and gave it a whirl. No one would have known it was eggplant! So now I might give your fritters a try, too!

    Reply
    • Carrie Farias says

      August 13, 2013 at 11:37 am

      Now that's something I haven't made yet and I do like it. Might have to give that a try next! Thanks for stopping by. 🙂

      Reply
  2. Beverley says

    August 16, 2013 at 8:11 am

    I love eggplant and fritters so this is a must for me....I don't always have the time to visit all my favorite bloggers but when I do I'm never disappointed ...Love you Carrie xoxo

    Reply
    • Carrie Farias says

      August 16, 2013 at 8:13 pm

      I'm so glad you stopped by Beverley and glad you liked this recipe. Have a fantastic weekend my friend! xoxo

      Reply
  3. Jasson says

    January 22, 2023 at 7:03 pm

    Very nice recipe chef 👍👌👏. I made them this evening, delicious 😋. Thank you for your effort 🌞😎

    Reply
    • Carrie's Experimental Kitchen says

      January 23, 2023 at 8:39 am

      You're welcome, thanks for trying the recipe and I'm so glad you liked it!

      Reply

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