Have you tried eggplant fritters – melitzanokeftedes? They are so easy to make and have a divine flavor! These eggplant fritters will have everyone begging you for the recipe.
If you love these Greek Lemon Potatoes, you will also love these Rosemary Potatoes With Parmesan, Crispy Country Fried Potatoes or Potato Fritters With Feta!
Why this recipe sings
Greeks love eggplant and there are many recipes where this fantastic vegetable is the star of the dish. Beef stew, papoutsakia, moussaka, all these traditional Greek recipes, feature eggplants. We also slice and fry them in a deep skillet for a quick and easy appetizer. We stuff them with rice for gemista or grill them with lots of herbs and olive oil. We also make them into fritters!
Melitzanokeftedes comes from the Greek words melitzana (eggplant)+ keftedes (meatballs).
At home, we are big fans of these eggplant fritters. My husband declared they are the best fritters he has ever had (and he has had a lot). They barely make the table when I make them; We almost eat them right out of the frying pan! Guests ask ahead of time if we can make them in our next get-together. Kids love them and have no idea they are eating the vegetable they try to avoid the most!
What you need to make them
You will also need some vegetable oil for frying. I prefer using light olive oil instead of sunflower or canola oil.
Detailed measurements and instructions can be found on the recipe card at the bottom of the page.
Here is what I do
I cut the eggplants in half, then I 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.
I brush a little olive oil on the flesh and season with sea salt and freshly ground pepper. I place them with the flesh side down on a parchment-lined baking sheet and bake them in a pre heated 350° F oven to cook and soften for about 30 minutes.
The flesh is scooped out and mashed. Then it is mixed with breadcrumbs, garlic, eggs, herbs, and crumbled feta cheese. I scoop out a heaped tablespoon of the mixture and fry for 2-3 minutes in light olive oil.
NOTE: Because this fritter mixture is soft and fluffy and not firm, I take a full tablespoon of the mixture, tidy it up in my hand and carefully place it in the hot oil. I use the spoon to shape it a little. It is key not to turn the fritter on the other side too soon. It might fall apart. I usually do a test first with one fritter to check how long to fry and when it is safe to flip.
When fritters are fully cooked and have a nice golden brown color, I place them on paper towels to absorb the oil, and that’s it! They are ready.
I usually serve them with tzatziki but they are versatile and can be terrific with a marinara sauce, whipped spicy feta, or just as they are.
Tips and tricks
This eggplant fritter recipe has good feta cheese, fresh herbs, and a simple seasoning of sea salt, freshly ground pepper, and dry oregano.
- In case you don’t have feta, go the Italian way and substitute it with a cup of grated parmesan cheese.
- Use chopped parsley instead of mint and basil. Or use the dried versions of the same herbs. If all you have is dry oregano, that is absolutely fine.
- You can use gluten-free breadcrumbs if you prefer (I often do).
More fritter recipes
- These zucchini fritters are fragrant, easy to make, light, and oh-so-tasty.
- The cauliflower fritters with Greek yogurt & parmesan can be ready in 20 minutes!
- Tomato corn fritters are easy to make, delicious, and perfect for the rich tomato summer season.
Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!
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Eggplant Fritters – Melitzanokeftedes
Ingredients
- 2 large eggplants
- 2 tablespoon 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
- freshly ground pepper
you also need
- light olive oil for deep-frying. You can also use vegetable oil.
- fresh basil leaves for serving
Instructions
- 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.
Notes
- 1 cup of greek yogurt like Fage
- a pinch of sea salt
- 1 tbsp vinegar
- 2 tbsp olive oil
- 1 tbsp chopped mint
Nutrition
I love vegetarian Greek food and cannot believe I’ve never heard of these fritters. They sound amazing!! I’m always looking for new ways to eat more eggplant, and I’ve GOT to try your recipe! Anything that involves feta cheese has to be delicious 🙂
Thank you so much, Heather!
I never get eggplant because I am clueless as to what to do with it, but after reading this recipe I giving these fritters a try. These will be so good with a salad.
Hope you like the fritters, Jere! Thanks so much!
These eggplant fritters are sooo good! I love the combination flavors of fresh herbs in this recipe and how they turn out
Thank you so much, Linda!
Fam loves it and super happy how it turned out! It taste perfect and amazing! Will make this again for sure and I highly recommend this recipe! Thanks a lot for sharing this eggplant fritters!
Thank you so much, Allyssa!
I’m a vegetarian so my husband and I are going to enjoy these as a main dish with a little fattoush salad on the side. I’m so excited! Thanks for the recipe!
Hope you both like the fritters, Liz! Thanks so much!
This is such a lovely vegan dish. I love the idea of enjoying this dish with the Yogurt sauce. Perfect flavors and perfect side dish.
Thank you so much, Veena!
Love this vegetarian recipe! We love aubergine in our house and we’ve just discovered a new delicious way to eat them!
I’m a HUGE eggplant fan, so I’ll be making these for sure once eggplant season starts in earnest here. The mix of fresh herbs here is fantastic!
Thanks so much, Ksenia!
We should definitely cook more with eggplant and this looks like a great start! So far we’ve only fried it in olive oil. I love the idea of using feta in these fritters!
Hope you like the fritters, Erin! Thanks so much!
You have so many fritter recipes! My mind is kind of blown. I never realized you could make fritters out of anything but potatoes and zucchini. 🤦♀️ My son would just love these!
Hope you like them! Thanks so much, Alex!
Eggplant is one of my favorite veggies. Have made it grilled but not like this need to try your recipe as it looks fantastic.
Hope you like it, Adriana! Thanks so much!
I love eggplants this time of year. This sounds so delicious and healthy. So easy to make too. Perfect dinner. I’m making this today! I bet my family will love this as well.
Thanks so much, Natalie!
These were amazing! I often find eggplant can be bitter or greasy but your recipe ensured sweet and tender eggplant!
Thank you! Loved so much! Big hit in my family. They did not realize I used 2 eggplants and was so happy with the taste. I was happy to have a recipe that used more than one eggplant and was versatile. They were grabbed for breakfast, lunch and dinner, also went pretty quickly and I got asked to make more! Thank you again, grateful to bring Greek recipes into my life and appreciate eggplant in a different way.
That’s is so good to read Tatiana! Thank you for enjoying our recipes, we love reading feedback like yours. BTW, I love these eggplant fritters so much best disguised vegetable ever!
Hello!
When it says “12 servings”, does that mean 12 fritters or for 12 people? It must mean 12 fritters, which would about right for three people from the look of it.
And can one keep half the mixture in the fridge to fry the next day? With kolokithokeftedes I’ve done that without a problem.
Hi Romeo,
It means twelve fritters. I will see if the recipe card will let me specify and correct that.
Yes, you can keep the mixture and make the rest the next day.
Thank you so much for checking out our recipe!
I hope you like them.
x Jenny
These are delicious. Can I freeze and if so how long for?
Hi Amanda,
So glad you liked the eggplant fritters! Yes, you can freeze them for up to three months and cook later. Use a freezer friendly container and stack the fritters with parchment paper in between so they won’t stick together. I prefer to thaw out the fritters before cooking.
Thanks so much!
x Jenny