Melitzanokeftedes Roasted Eggplant Fritters With Tzatziki Food
EGGPLANT FRITTERS - MELITZANOKEFTEDES
These easy eggplant fritters are fantastic as an appetizer, finger food, or a quick dinner paired with a salad.
Provided by by Jenny | The Greek Foodie
Categories Appetizer-snack
Number Of Ingredients 13
Steps:
- Heat oven to 350°F
- Cut the eggplants in half, then score the flesh deeply in a diamond cross-hatch pattern with two or three long cuts, rotating the eggplant to make another set of cuts. Brush a little olive oil on the flesh and season with sea salt and freshly ground pepper.
- Place eggplant halves flesh side down on a parchment-lined baking sheet and bake in the oven for about 30 minutes.
- Scoop out the flesh and add it to a large bowl. Add 2 cups breadcrumbs, 2 garlic cloves minced, two eggs, the chopped herbs, and one cup crumbled feta cheese. Mix well.
- Heat 3-4 tablespoons of light olive oil in a medium skillet.
- Take a heaped tablespoon of the mixture and add it to the hot oil. Tidy up the fritter shape a little bit with the spoon. Add two more fritters, don't overcrowd the pan. Fry for 2-3 minutes. Carefully, turn fritters midway for a golden brown color all over.
- Place fritters on paper towels to absorb most of the oil. Serve fritters with a yogurt-based sauce, marinara, or whipped feta cheese.
Nutrition Facts : Calories 158 kcal, Carbohydrate 19 g, Protein 6 g, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 38 mg, Sodium 284 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 4 g, ServingSize 1 serving
EGGPLANT FRITTERS
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
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
ZUCCHINI FRITTERS WITH TZATZIKI
These savory zucchini fritters are presented with a classic tzatziki, a garlicky yogurt sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 28
Number Of Ingredients 10
Steps:
- In a colander, sprinkle zucchini with 1 1/4 teaspoons salt; toss to combine, and let stand at room temperature 45 minutes. Transfer zucchini to a clean kitchen towel; squeeze out any remaining juice.
- In a large bowl, combine zucchini, remaining 1 1/4 teaspoons salt, scallions, dill, mint, eggs, and cheese. Fold in flour until just combined.
- Line a large platter or baking sheet with paper towels; set aside. In a large saute pan, heat 2 tablespoons oil over medium-low heat. Using half the batter, drop heaping teaspoons directly into pan to create about fourteen 1 1/2-inch patties, each about 1/4 inch thick. Cook patties, without flattening, until golden brown, about 2 minutes per side. Using a slotted spatula, transfer zucchini fritters to paper-towel-lined platter, and season with salt. Repeat with remaining batter and tablespoon oil. Serve immediately with tzatziki.
MELITZANOKEFTEDES (ROASTED EGGPLANT FRITTERS WITH TZATZIKI)
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
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.
CHICKPEA FRITTERS WITH TZATZIKI SAUCE
Delicious and you won't believe it's healthy! Vegans will want to skip the tzatziki (unless you sub soy-based plain yogurt), but to make it properly vegan these are also delicious with chutney and tamarind sauce-- and Recipe #396075. I had so much fun making these and I hope they get picked for Veg Swap 16! :D Egg-free and if you sub soy yogurt or skip the tzatziki, it's dairy-free. I am also pretty sure that besan is gluten-free but unsure about this claim.
Provided by the80srule
Categories Lunch/Snacks
Time 1h
Yield 30 fritters, 30 serving(s)
Number Of Ingredients 16
Steps:
- Rinse and drain the chickpeas, then put them in a large mixing bowl.
- Mash them up with a potato masher! There should still be some whole ones in there.
- Note: you can use a food processor this, but DO NOT PUREE. Pulse a few times so some get pureed, but some whole ones remain. Then pour into a large mixing bowl. I'd rather use the potato masher for authenticity and since it ends up in the mixing bowl anyway, washing the potato masher is far easier than washing the food processor.
- Blend the chickpeas with the garlic and tahini.
- Add all the spices and meld together.
- Fold in the flour and mix together.
- Let the mixture sit for about 15-20 minutes.
- While the mixture is sitting, make the tzatziki sauce: start by mixing the yogurt with the lemon juice.
- Mix in the spices.
- Finely dice the cucumber (1 cuke should be enough) then add it to the tzatziki. Voila, it's done! Now get back to the fritter mixture.
- With your hands, form 2" balls and flatten into discs. There should be about 30 or so.
- Fry in the olive oil about 4-5 minutes on each side.
- Blot on paper towels, serve, and enjoy!
Nutrition Facts : Calories 55.9, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.2, Sodium 193.1, Carbohydrate 10, Fiber 1.9, Sugar 0.9, Protein 2.7
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