Crispy Greek Eggplant Fritters
Indulge in the delightful flavors of Greece with these Crispy Greek Eggplant Fritters, known as Melitzanes Tiganites. This dish features tender slices of eggplant, expertly coated in a flavorful fritter batter and fried to golden perfection. Perfect as an appetizer or a side dish, these fritters become a crowd favorite, especially when paired with a zesty garlic sauce. Easy to prepare and sure to impress, they encapsulate the essence of Mediterranean cooking.
4-6
Servings
N/A
Calories
10
Ingredients
Ingredients
eggplant
1 lb (washed and sliced into 1/4 inch rounds)
salt
to taste (for sprinkling on eggplant)
olive oil
for frying (to use for shallow frying)
garlic sauce
to serve (optional for dipping)
plain flour
1 cup (for fritter batter)
additional salt
1 pinch (for seasoning the batter)
egg yolk
1 (beaten)
oil
1 tablespoon (for the batter)
lukewarm water
3/4 cup
egg white
1 (stiffly beaten)
Instructions
1
1. Begin by preparing the eggplant: wash and dry thoroughly. Place paper towels on top and underneath the eggplant slices for effective moisture absorption, changing them until the eggplant feels sufficiently dry.
2
2. Cut the eggplant into 1/4 inch slices and arrange them on trays. Generously sprinkle salt over the slices and let them sit for about 1 hour to draw out excess moisture.
3
3. After an hour, pat the salted eggplant slices dry using paper towels to remove any excess moisture and salt. If you prefer, you can coat them lightly with plain flour or proceed to dip them in the fritter batter for added flavor and texture.
4
4. To make the fritter batter, sift 1 cup of plain flour into a mixing bowl. Add a pinch of additional salt, 1 beaten egg yolk, 1 tablespoon of oil, and 3/4 cup of lukewarm water. Whisk everything together until the mixture is smooth.
5
5. Allow the batter to rest for 10 minutes for optimal texture. Just before using, gently fold in the stiffly beaten egg white to aerate the batter.
6
6. Heat olive oil in a shallow frying pan over medium-high heat. Once the oil is hot, dip each eggplant slice into the fritter batter, allowing any excess to drip off before carefully placing it in the hot oil.
7
7. Fry the eggplant slices for about 5 minutes on each side, or until they turn golden brown and crispy. Do not overcrowd the pan; fry in batches if necessary.
8
8. Once fried, drain the eggplant fritters on paper towels to absorb excess oil. Serve them hot with a side of garlic sauce for dipping, if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Greek Eggplant Fritters?
Known as Melitzanes Tiganites, these are tender slices of eggplant coated in a flavorful batter and fried until golden and crispy.
What is the traditional Greek name for this dish?
The traditional Greek name for these eggplant fritters is Melitzanes Tiganites.
How should I prepare the eggplant before frying?
You should wash and dry the eggplant, slice it into 1/4 inch rounds, and salt them for an hour to draw out moisture.
Why is it important to salt the eggplant slices?
Salting the eggplant slices helps draw out excess moisture, which ensures the fritters become crispy rather than soggy when fried.
How long should the eggplant slices sit with salt?
The eggplant slices should sit with salt for approximately one hour for effective moisture removal.
What thickness should the eggplant slices be cut into?
The eggplant should be cut into slices that are approximately 1/4 inch thick.
What are the primary ingredients for the fritter batter?
The batter consists of plain flour, a pinch of salt, one beaten egg yolk, one tablespoon of oil, lukewarm water, and a stiffly beaten egg white.
How do I ensure the batter is light and airy?
To aerate the batter, gently fold in a stiffly beaten egg white just before you begin dipping and frying the eggplant.
Does the batter need to rest before use?
Yes, it is recommended to allow the batter to rest for 10 minutes to achieve the optimal texture.
What type of oil is used for frying the fritters?
Olive oil is used for shallow frying the eggplant slices to give them an authentic Mediterranean flavor.
How long should each eggplant slice be fried?
Each slice should be fried for about 5 minutes per side or until they are golden brown and crispy.
What temperature should the frying pan be?
The olive oil should be heated in a shallow frying pan over medium-high heat.
How many servings does this recipe provide?
This recipe is designed to serve between 4 to 6 people.
Is there a recommended sauce to serve with these fritters?
These fritters are traditionally served with a zesty garlic sauce for dipping.
Are these eggplant fritters suitable for vegetarians?
Yes, this dish is categorized as a vegetarian appetizer or side dish.
What is the category of this recipe?
This recipe falls under the Vegetable category and is often served as an appetizer or side.
How much lukewarm water is needed for the batter?
The batter requires 3/4 cup of lukewarm water.
Should the egg white be beaten before adding it to the batter?
Yes, the egg white should be stiffly beaten before being gently folded into the batter mixture.
What should I do after the eggplant has sat with salt for an hour?
You must pat the slices dry with paper towels to remove the excess moisture and surface salt.
Can I coat the eggplant in flour before dipping it in the batter?
Yes, you can lightly coat the dried eggplant slices with plain flour before dipping them in the batter for extra texture.
How do I prevent the fritters from being too greasy?
After frying, place the fritters on paper towels to drain and absorb any excess oil.
Should I fry all the eggplant at once?
No, you should fry them in batches to avoid overcrowding the pan, which ensures they stay crispy.
How many ingredients are in this recipe?
There are 10 ingredients required, including the optional garlic sauce for serving.
Is this a Mediterranean dish?
Yes, these fritters encapsulate the essence of Mediterranean and Greek cooking.
What type of flour is used?
The recipe calls for 1 cup of plain flour for the fritter batter.
Do I need to peel the eggplant?
The recipe does not specify peeling; usually, the skin is left on for texture and color after washing.
What is the purpose of the oil inside the batter?
One tablespoon of oil is added to the batter mixture to help achieve the desired smooth consistency.
When should the garlic sauce be used?
The garlic sauce is used as a dip and should be served alongside the hot fritters.
What is the first step of the recipe?
The first step is to wash and thoroughly dry the eggplant using paper towels to absorb moisture.
What is the final serving suggestion?
Serve the fritters hot, ideally paired with a zesty garlic sauce for the best flavor experience.