Not the healthiest of recipes but fritters are a good way to get rid of any leftover veggies at the end of the week or hide some people won’t eat. Add in greens or any combination of herbs you have or like.
Time: 45 minutes
1 cup eggplant (peeled and shredded)
1 Tbl Butter
1 cup feta cheese
½ cup green onion
½ cup fresh dill (minced)
½ cup fresh parsley (minced)
3 eggs (lightly beaten)
1 cup flour (all-purpose/cornmeal)
Salt/pepper to taste
Vegetable oil (for frying)
Place shredded eggplant on a paper towel and lightly spinkle with salt and let sit for 15 minutes
Use another paper towel to press down on it to remove excess moisture
Saute eggplant for 2-3 minutes in butter and allow to cool.
Place eggplant in a bowl and mix with feta, green onions, dill, parsley, eggs, flour, salt and pepper
In deep frying pan fill with oil about ¼” deep, form small patties and fry until golden brown.
Drain on paper towels and enjoy.
Based off a recipe from food.com