Eggplant and Feta Patties Recipe

Name: Eggplant and Feta Patties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggplants; 1 large zucchini; all-purpose flour, as needed; olive oil (for frying); 250 g feta, crumbled; 100 g kasseri cheese, grated; 1 bunch shallot, finely chopped; 1 bunch basil, finely chopped; 1 ½ cups sesame seeds; 1 ½ cups coarse polenta; 1 ½ cups plain dried breadcrumbs; 6 large eggs, slightly beaten

Servings: persons

3 large eggplants
1 large zucchini
all-purpose flour, as needed
olive oil (for frying)
250 g feta, crumbled
100 g kasseri cheese, grated
1 bunch shallot, finely chopped
1 bunch basil, finely chopped
1 ½ cups sesame seeds
1 ½ cups coarse polenta
1 ½ cups plain dried breadcrumbs
6 large eggs, slightly beaten

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.
4
Make sure the oil is hot.
5
Have a tray lined with paper to drain.
6
Fry handfuls at a time of the diced eggplant and zucchini, scooping them out and placing them onto the paper when golden brown.
7
Cool for 15-30 minutes.
8
Toss crumbled feta, grated kasseri, basil, and shallots with the eggplant zucchini mixture.
9
Mix all together but keep chunky and wet enough to mold well together.
10
Shape golf-ball size pieces out of the mixture and place on a sheet pan.
11
In another tray mix the coarse polenta, sesame seeds, and breadcrumbs.
12
Set a plate of flour in front of you, next to the sesame mixture, and next to that the eggs.
13
Dip the fritters first in the flour, then in the egg, then in the sesame mixture.
14
Place on a tray lined with parchment paper.
15
Chill the patties to firm and set.
16
Fry again until golden and serve with tzatziki.

1158

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 large eggplants, 1 large zucchini, all-purpose flour, as needed, olive oil (for frying), and more.

Yes, Eggplant and Feta Patties falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant and Feta Patties

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions