Eggplant and Feta Patties

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“From Kerasma's Summer 2006 Greek Gourmet Traveler magazine. By David Tsirekas, Owner-Chef, Perama, Sydney.”
70 pieces

Ingredients Nutrition


  1. Dice eggplant and zucchini with skin on and place in large mixing bowl.
  2. Sprinkle flour over the zucchini and eggplant and toss well until they are all coated.
  3. Heat oil in a deep fryer. Make sure the oil is hot.
  4. Have a tray lined with paper to drain.
  5. Fry handfuls at a time of the diced eggplant and zucchini, scooping them out and placing them onto the paper when golden brown.
  6. Cool for 15-30 minutes.
  7. Toss crumbled feta, grated kasseri, basil, and shallots with the eggplant zucchini mixture.
  8. Mix all together but keep chunky and wet enough to mold well together.
  9. Shape golf-ball size pieces out of the mixture and place on a sheet pan.
  10. In another tray mix the coarse polenta, sesame seeds, and breadcrumbs.
  11. Set a plate of flour in front of you, next to the sesame mixture, and next to that the eggs.
  12. Dip the fritters first in the flour, then in the egg, then in the sesame mixture.
  13. Place on a tray lined with parchment paper.
  14. Chill the patties to firm and set.
  15. Fry again until golden and serve with tzatziki.

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