light olive oilfor deep-frying. You can also use vegetable oil.
fresh basil leaves for serving
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.
This fritter mixture will not be firm; it will be soft and fluffy. Scoop a full tablespoon of the mixture, tidy it up in your hand and carefully place it in the hot oil. Use the spoon to shape it in the pan. Please don't turn the fritter on the other side too soon. It might fall apart. Do a test first with one fritter to check how long to fry and when to flip sides.You can use a variety of cheeses in this recipe. Feta, kefalotiri, grated parmesan, pecorino romano, gruyere, etc. they are all good.For a quick and easy sauce to go with these fritters mix: