Melitzanokeftedes Roasted Eggplant Fritters With Tzatziki Recipes

ZUCCHINI FRITTERS WITH TZATZIKI

Zucchini Fritters with Tzatziki image

These savory zucchini fritters are presented with a classic tzatziki, a garlicky yogurt sauce.

Provided by Martha Stewart

Yield Makes about 28

Number Of Ingredients 10

Ingredients

1 pound (about 2 medium) zucchini, grated on the large holes of a box grater
2 1/2 teaspoons coarse salt, plus more for seasoning
3 large scallions, thinly sliced
1/4 cup finely chopped fresh dill
1/2 cup finely chopped fresh mint
3 large eggs, lightly beaten
1/2 cup grated Kefalotyri cheese or Pecorino Romano
5 tablespoons all-purpose flour
3 tablespoons extra-virgin olive oil
Tzatziki for Fritters, for serving

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)

Melitzanokeftedes (Roasted Eggplant Fritters with Tzatziki) image

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

Ingredients

1 lb eggplant (1 large)
1/2 cup all-purpose flour
1 teaspoon baking powder
1 large egg, beaten to blend
1 tablespoon grated onion
1 clove garlic, minced
3/4 cup grated kefalograviera cheese (use Parmesan as a substitute)
1/2 cup minced parsley
tzatziki (you can find this in my recipes)

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.

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