CRISPY EGGPLANT FRITTERS (No Oil Absorption Secret!) | Greek & Thessaloniki Style Recipe

Welcome to the Culinary Compass kitchen! Today, we're diving into a Mediterranean masterpiece: incredibly flavorful and perfectly CRISPY Eggplant Fritters (often called Mucver or similar Greek/Thessaloniki styles). Unlike many fried vegetable dishes, these fritters master the art of being crunchy without absorbing excessive oil!

The secret lies in pre-cooking and properly draining the diced eggplant—a crucial Professional Cooking Technique that ensures a light, airy, and deeply flavorful fritter texture. This recipe is packed with Nutrition, featuring fresh parsley, creamy feta cheese, and tender eggplant. It's a fantastic, Healthy Living option that kids and adults alike adore. We'll also show you the perfect heat level for frying and a low-fat baking alternative!

Don't forget to like, subscribe, and let us know in the comments if you try this fantastic Gourmet recipe! The full steps and ingredients are listed below.

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EGGPLANT FRITTERS (THESSALONIKI STYLE)

*Ingredients for Fritters:*
2 large globe eggplants (or 4 long, slender ones)
1 bunch of parsley, finely chopped
100g Feta cheese (or ricotta) (~3 heaping tablespoons)
2 Eggs, whisked
1 tsp Salt (adjust to taste)
5 heaping tablespoons Flour (total)
1 packet Baking Powder
Vegetable oil for frying (about 1/2 cup)

*Ingredients for Sauce:*
4 cloves Garlic, minced/crushed
1 Tbsp Lemon Juice
1 large Tomato, grated (~1 cup)
1 tsp Sugar
1 tsp Salt
1 tsp Paprika
1 tsp Black Pepper
2 Tbsp Olive Oil or Vegetable Oil

*Instructions:*
1. Peel and dice the eggplant thinly. Simmer in water until tender (10-15 min). Drain thoroughly, squeeze out all excess moisture, and place in a large bowl.
2. Add chopped parsley, feta cheese, whisked eggs, salt, flour, and baking powder to the eggplant. Mix thoroughly to create the fritter batter.
3. *Prepare Sauce:* Sauté minced garlic in oil. Add grated tomato, sugar, and spices. Simmer 3-4 minutes until reduced slightly. Stir in lemon juice and turn off heat.
4. *Fry Fritters:* Heat 1/2 cup vegetable oil in a pan over medium to slightly above medium heat. Drop 1 tablespoon portions of batter into the hot oil. Fry for about 5 minutes per side until deep golden brown. (Maintain temperature to prevent oil absorption.)
5. Transfer fritters to a paper towel-lined plate. Serve hot with the prepared tomato-garlic sauce. (Optional Baking Method: Arrange batter on a baking sheet, brush with oil, and bake at 375-400°F until golden.)