Learn how to make this tasty Greek style side dish for Eggplant Fritters with grated eggplant, garlic, basil, tomatoes and scallions.
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
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
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!
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Eggplant Fritters
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
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*Originally shared August 2013; Updated April 2022.
Unknown says
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!
Carrie Farias says
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. 🙂
Beverley says
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
Carrie Farias says
I'm so glad you stopped by Beverley and glad you liked this recipe. Have a fantastic weekend my friend! xoxo
Jasson says
Very nice recipe chef 👍👌👏. I made them this evening, delicious 😋. Thank you for your effort 🌞😎
Carrie's Experimental Kitchen says
You're welcome, thanks for trying the recipe and I'm so glad you liked it!