Project Description

Eggplant and Zucchini Fritters

Many cuisines feature fritters. In the Mediterranean, cooking in extra virgin olive oil was always a way of making inexpensive ingredients taste great. Cook these Eggplant and Zucchini Fritters in extra virgin olive oil and you won’t be disappointed.

Serves: 10
Preparation time: 10 minutes + 30 minutes standing
Cooking time: 10 minutes


3/4 cup plain flour
1/3 cup olive oil
1/2 teaspoon ground cumin (optional)
2 finger or small eggplants (aubergines), cut crosswise into 5mm (1/4in) slices
3 zucchini (courgettes), cut crosswise into 5mm (1/4in) slices
2 egg whites

Yoghurt Sauce

1 cup natural yoghurt
1/4 preserved lemon, rind only, finely chopped
1 clove garlic, crushed
1/2 tablespoon chopped mint
1/2 tablespoon chopped flat leaf parsley


  1. Combine flour, oil, cumin if using and 150ml (5 fl oz) water and beat until smooth.
  2. Sprinkle eggplant and zucchini with salt and stand in a colander for 30 minutes. Pat dry with absorbent paper.
  3. Heat oil in a deep fryer or wok until very hot.
  4. Whisk egg whites until firm peaks form and fold into flour mixture. Dip a few eggplant and zucchini slices at a time in batter and deep fry in hot oil until crisp.
  5. Drain on absorbent paper and serve immediately with yoghurt sauce.

For Sauce: Combine all ingredients and season to taste.

Wine: Sparkling wine or champagne is very cleansing with anything deep fried.

Recipe from Lyndey Milan, The Best Collection (New Holland 2009, 2013)

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Eggplant Chips