Italian
Eggplant Fritters with Tzatziki Sauce
by Cucina con Ruben · 548K subscribers on YouTube
Crispy eggplant fritters served with a refreshing homemade tzatziki sauce. The eggplants are charred over an open flame, then mixed with mint, garlic, egg yolk, and breadcrumbs, shaped into patties, breaded, and fried until golden. The tzatziki is made with Greek yogurt, cucumber, garlic, vinegar, fennel, lemon zest, salt, and olive oil.
- Difficulty
- medium
Ingredients
15 items- EggplantsFor charring
- MintTo taste
- GarlicGrated
- SaltPinch
- 1 pcsEgg Yolk
- BreadcrumbsFor the mixture and breading
- FlourFor the batter
- WaterFor the batter
- Seed OilFor frying
- CucumberPeeled and grated
- Greek Yogurt
- VinegarSplash
- Fennel FrondsChopped
- Lemon ZestGrated zest
- Olive OilDrizzle
Method
- Char the eggplants over a high flame until the skin is blackened.
- Let the eggplants cool, then scoop out only the pulp.
- Chop some mint and grate garlic.
- Mix the eggplant pulp with mint, grated garlic, a pinch of salt, one egg yolk, and breadcrumbs until the mixture holds together.
- Wet your hands and shape the mixture into small patties (polpette).
- Prepare a batter with water and flour.
- Dip each patty first in the batter, then coat with breadcrumbs.
- Heat oil for frying.
- Fry the breaded patties until golden brown on both sides.
- For the tzatziki sauce: peel and grate the cucumber, then squeeze out the bitter liquid.
- In a bowl, combine Greek yogurt, grated garlic, a splash of vinegar, chopped fennel (finocchietto), lemon zest, salt, a drizzle of olive oil, and the grated cucumber.
- Mix well to combine.
- Plate the tzatziki sauce and arrange the fried eggplant patties on top or alongside.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
