Eggplant Fritters – Melitzanokeftedes Recipe
Delicious and crispy Greek Eggplant Fritters, known as Melitzanokeftedes, are a savory appetizer made from baked eggplants mixed with feta cheese, fresh herbs, garlic, and breadcrumbs, then pan-fried to golden perfection. Perfect as a snack or part of a Mediterranean mezze platter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 fritters (serves 4) 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
Main 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
For Frying & Serving
- 3–4 tablespoons light olive oil (or vegetable oil) for frying
- Fresh basil leaves for serving
Instructions
- Prepare the Eggplants: Preheat your oven to 350°F (175°C). Cut the eggplants in half lengthwise and score the flesh deeply in a diamond cross-hatch pattern by making two or three long cuts, then rotate and repeat to create another diamond pattern.
- Season and Bake: Brush the scored flesh with 2 tablespoons of extra virgin olive oil and sprinkle with sea salt and freshly ground pepper. Place the eggplant halves flesh side down on a parchment-lined baking sheet and bake for about 30 minutes until the flesh is soft.
- Scoop and Mix: Once baked, scoop out the flesh into a large mixing bowl. Add 2 cups of breadcrumbs, 2 minced garlic cloves, 2 beaten eggs, chopped oregano, mint, basil, and 1 cup crumbled Greek feta cheese. Mix all ingredients thoroughly until well combined.
- Heat Oil for Frying: In a medium skillet, heat 3 to 4 tablespoons of light olive oil (or vegetable oil) over medium heat.
- Form and Fry Fritters: Take a heaped tablespoon of the mixture and place it carefully into the hot oil. Gently shape it into a tidy fritter using your spoon. Add two more fritters, making sure not to overcrowd the pan.
- Fry Until Golden: Fry the fritters for 2 to 3 minutes per side, turning them carefully halfway through to achieve an even golden brown color on all sides.
- Drain Excess Oil: Remove the cooked fritters and place them on paper towels to absorb any excess oil.
- Serve: Serve the warm eggplant fritters garnished with fresh basil leaves, accompanied by a yogurt-based sauce, marinara sauce, or whipped feta cheese for dipping.
Notes
- You can substitute light olive oil with vegetable oil for frying if preferred.
- Do not overcrowd the pan to ensure even frying and crispiness.
- Serve fresh and warm for best taste and texture.
- These fritters can be enjoyed as a vegetarian appetizer or snack.
- Leftover fritters can be reheated in a skillet or oven for crispiness.
Keywords: eggplant fritters, melitzanokeftedes, Greek appetizer, vegetarian fritters, baked eggplant, feta cheese fritters, Mediterranean snack
