Eggplant Fritters
Make veggie fritters for dinner — tasty and good for you! Eggplant fritters are a delicious dish served as an appetizer. You can serve them warm or cold, and a good sauce rounds them out with its own distinctive flavor. Use fresh, young vegetables — this is especially true of the eggplant and zucchini. If the vegetables are overripe, be sure to scrape out all the seeds!
Tasha
Recipe author
Eggplant Fritters
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 23 %
7 g
Fats 52 %
16 g
Carbohydrates 26 %
8 g
187 kcal
GI:
44
/
0
/
56
- Wash the eggplant; it's best to peel it. Grate the prepared eggplant on a box grater, then do the same with the zucchini. 2. Put the eggplant and zucchini in a colander and sprinkle with salt. Leave them like this for half an hour. 3. Crumble the feta with a fork and put it in a bowl. 4. Peel the onion and cut it into small dice. Wash the green onion and chop it finely too. 5. Peel the garlic and press it through a garlic press (or grate it on a fine grater). Wash the dill and chop it finely. 6. Crack the eggs into a separate bowl and beat them with a fork. 7. Sift the flour into a deep bowl, add the egg mixture, and whisk the two together. 8. Squeeze the excess moisture out of the zucchini and eggplant, then add them to the bowl with the flour mixture. Add the feta, onion, green onion, garlic, and dill. 9. Mix everything thoroughly. Go easy on the salt, since feta is salty on its own. Season the mixture with ground black pepper and paprika. 10. Pour oil into a skillet and set it over the heat. Once the oil is hot, you can start frying. Drop the mixture into the pan by the tablespoon. 11. Fry the fritters over medium heat on both sides until golden brown. Transfer the finished fritters to a paper towel to blot the excess oil. 12. Serve the fritters warm or cold. They're delicious with a garlic sauce, which comes together in minutes: press the garlic through a garlic press and stir it into yogurt, then season with salt and pepper. Adjust the proportions to taste. Enjoy!
Caloric content of the products possible in the composition of the dish
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill - 38 kcal/100g
- Whole-wheat flour, fortified - 333 kcal/100g
- Whole-wheat all-purpose flour - 364 kcal/100g
- Fine-ground flour - 348 kcal/100g
- Flour - 325 kcal/100g
- Feta cheese - 290 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Paprika - 289 kcal/100g
- Chicken egg - 80 kcal/100g
- Zucchini - 16 kcal/100g
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