Eggplant and Cucumber Fritters with Cheese Recipe

Table of Contents

Prepare the eggplants: Dice the eggplants, sprinkle with salt, and let them stand for 15 minutes to release excess moisture. Pat dry with a paper towel.
Prepare the cucumbers: Grate the cucumbers and mix with 1 teaspoon of salt. Let stand for 15 minutes, then squeeze out the excess water.
Mix the eggs: In a bowl, beat the eggs and season with sweet paprika, salt, black pepper, and grated lemon peel.
Add the cheese and cucumbers: Stir the grated Dutch cheese and squeezed cucumbers into the egg mixture. Mix well.
Prepare the coating: In a separate dish, combine breadcrumbs, flour, and Italian herbs.
Shape the fritters: Take small portions of the mixture, shape into patties, and coat in the breadcrumb-flour mixture.
Fry the fritters: Heat vegetable oil in a pan over medium heat. Fry the fritters on both sides until golden brown (about 3-5 minutes per side).
Finish cooking: Cover the pan with a lid and cook for an additional 3-5 minutes to ensure they are cooked through.
Serve: Garnish with chopped mint leaves and a drizzle of lemon juice. Serve warm.

Let the eggplants and cucumbers rest with salt to draw out moisture, ensuring crispier fritters.
Adjust the seasoning to your taste by adding more Italian herbs or lemon zest.
For extra crispiness, fry the fritters in batches and avoid overcrowding the pan.

Rich in Fiber: Eggplants and cucumbers provide a good source of dietary fiber.
High in Protein: The eggs and cheese add protein, making this dish more filling.
Vitamins & Antioxidants: Eggplants are packed with antioxidants, while cucumbers offer hydration and essential vitamins.

Vegetarian
Gluten-Free option: Use gluten-free breadcrumbs and flour.
Low Carb: Skip the breadcrumbs and use almond flour instead for a low-carb version.

Store leftover fritters in an airtight container in the fridge for up to 3 days.
Reheat in the oven or on a pan for a crispy texture.
Freeze uncooked fritters for up to 3 months; thaw before frying.