Name: Eggplant Fritters – Melitzanokeftedes Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Greek
Ingredients: 2 large eggplants; 2 tablespoons extra virgin olive oil for brushing; 1 cup Greek feta cheese, crumbled; 2 cups breadcrumbs; 1 tablespoon oregano, heaping; ½ cup fresh mint leaves, coarsely chopped; ½ cup fresh basil leaves, coarsely chopped; 2 eggs; 2 garlic cloves, minced; Sea salt, to taste; Freshly ground pepper, to taste; 3-4 tablespoons light olive oil (or vegetable oil) for frying; Fresh basil leaves for serving

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Introduction

Melitzanokeftedes, or Greek eggplant fritters, are a delicious way to enjoy the flavors of the Mediterranean. Crispy on the outside and tender inside, these fritters combine fresh herbs, feta, and garlic for a savory treat perfect as an appetizer or snack.

A white plate holds five golden-brown, crispy fritters, each showing a rough, crunchy texture with bits of green herbs visible inside and on top. One fritter is cut and held by a fork in the foreground, topped with a small dollop of white creamy sauce and a tiny green mint leaf. Near the back, a small white bowl is filled with thick, white herbed sauce, garnished with a fresh green mint leaf on top. The whole arrangement is set on a white marbled surface that adds a clean, bright feel to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggplants
2 tablespoons extra virgin olive oil (for brushing)
1 cup Greek feta cheese, crumbled
2 cups breadcrumbs
1 tablespoon oregano, heaping
½ cup fresh mint leaves, coarsely chopped
½ cup fresh basil leaves, coarsely chopped
2 eggs
2 garlic cloves, minced
Sea salt
Freshly ground pepper
Light olive oil for deep-frying (or vegetable oil)
Fresh basil leaves for serving

Instructions

Step 1: Preheat the oven to 350°F (175°C). Cut the eggplants in half lengthwise. Score the flesh deeply in a diamond cross-hatch pattern by making two or three long cuts, then rotate and make another set of cuts.
Step 2: Brush the eggplant flesh with a little olive oil and season generously with sea salt and freshly ground pepper. Place the halves flesh side down on a parchment-lined baking sheet and bake for about 30 minutes.
Step 3: Once baked, scoop out the flesh into a large bowl. Add the breadcrumbs, minced garlic, eggs, chopped herbs (oregano, mint, basil), and crumbled feta cheese. Mix everything well until combined.
Step 4: Heat 3–4 tablespoons of light olive oil in a medium skillet over medium heat. Take a heaping tablespoon of the mixture and carefully add it to the hot oil. Use the spoon to shape the mixture into neat fritters.
Step 5: Add two or three fritters at a time, being careful not to overcrowd the pan. Fry each batch for 2–3 minutes per side, turning carefully to ensure they become golden brown all over.
Step 6: Remove the fritters with a slotted spoon and place them on paper towels to drain excess oil. Serve warm, garnished with fresh basil leaves and your choice of yogurt-based sauce, marinara, or whipped feta cheese.

Tips & Variations

For extra flavor, add a pinch of smoked paprika or chili flakes to the mixture.
Use gluten-free breadcrumbs to make this recipe gluten-free.
If you prefer baking over frying, arrange shaped fritters on a baking sheet and bake at 400°F (200°C) until golden, about 15–20 minutes, flipping halfway.
Serve with tzatziki sauce for a classic Greek pairing.

Storage

Store leftover fritters in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the oven to keep them crispy. Avoid microwaving as it can make the fritters soggy.

How to Serve

The image shows a white plate with six golden-brown crispy patties arranged in a small pile, each with visible green herb pieces inside and a fresh green mint leaf on top. To the top left of the plate, there is a small white bowl filled with a creamy white dip garnished with a mint leaf. The plate sits on a white marbled surface, creating a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these fritters ahead of time?

Yes, you can prepare the mixture ahead and refrigerate it for a few hours before frying. Cooked fritters can also be stored and reheated as needed.

What can I serve with eggplant fritters?

These fritters pair wonderfully with yogurt-based sauces like tzatziki, marinara sauce, or whipped feta cheese. A fresh salad or warm pita bread also complements them well.