Greek Roasted Eggplant Fritters with Ouzo Dipping Sauce

Name: Greek Roasted Eggplant Fritters with Ouzo Dipping Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: Eggplants; Egg; All-purpose flour; Breadcrumbs; Parsley; Parmesan cheese; Garlic; Salt and pepper; Olive oil; Greek yogurt; Ouzo; Lemon juice; Dill; Salt

A Mediterranean delight for your appetizer spread

Crispy on the outside, tender on the inside, these eggplant fritters are paired with a unique ouzo-infused dipping sauce.

1 h 30 min
4
Intermediate

Ingredients

For the Fritters

Eggplants

2 medium-sized eggplants

Egg

1 large egg, beaten

All-purpose flour

1/2 cup

Breadcrumbs

1/2 cup

Parsley

1/4 cup, finely chopped

Parmesan cheese

1/4 cup, grated

Garlic

2 cloves, minced

Salt and pepper

To taste

Olive oil

For frying

For the Ouzo Dipping Sauce

Greek yogurt

1/2 cup

Ouzo

2 tablespoons

Lemon juice

1 tablespoon

Dill

1 tablespoon, freshly chopped

Salt

To taste

Preparation

Roasting the Eggplant

Preheat Oven

Preheat the oven to 400°F (200°C).

Roast Eggplants

Prick the eggplants with a fork and roast directly on the oven rack for 30 minutes, turning occasionally.

Cool and Mash

Let them cool completely, scoop out the flesh, and mash.

Let the eggplant cool completely before mixing it with the other ingredients to enhance the flavors.

Preparing the Fritters Mixture

Combine Ingredients

In a mixing bowl, combine mashed eggplant with beaten egg, flour, breadcrumbs, parsley, Parmesan, garlic, salt, and pepper.

Ensure that the eggplant is thoroughly mashed to avoid any large chunks.

Form Batter

Mix until a consistent batter forms.

Shape Patties

Shape into small patties, about 2 inches in diameter.

Chilling the patties for 10 minutes helps them hold their shape while frying.

Cooking Process

Fry Fritters

Heat olive oil in a frying pan over medium heat. Fry each patty until golden brown on both sides, about 4 minutes per side.

Make Ouzo Sauce

In a small bowl, whisk together yogurt, ouzo, lemon juice, dill, and salt. Chill until serving.

Drain Fritters

Place cooked fritters on a paper towel-lined plate to remove excess oil.

Plating & Serving