Feta Eggplant Stuffed Fritters
Eggplant slices stuffed with sheep's milk cheese, coated in batter and deep-fried until crisp outside and tender inside.
Ingredients
Feta cheese (soaked to remove salt)
200 g
Flour (sifted)
250 g
Eggs
2
Olive oil
1 tbsp
Eggplant (peeled and sliced)
4
Salt
to taste
Instructions
1
Prepare the cheese
Place the cheese in a bowl and soak in cold water for 1 hour to remove the salt.
2
Make the batter
Sift the flour into a bowl and make a well in the center. Add the eggs, olive oil, 1 tsp salt, and 1 cup water. Stir and knead with a spatula until smooth, then let rest for 1 hour.
3
Prepare the eggplant
Peel the eggplant and cut into 0.5 cm (about 0.2 inch) thick rounds. Place in a container to drain for 30 minutes, then carefully pat dry with a cloth.
4
Assemble and fry
Drain the cheese and gently pat dry with paper towels. Cut into thin slices and sandwich between two eggplant slices. Skewer each sandwich with a fork, coat in the batter, and fry in hot oil until golden on both sides. Drain on paper towels and serve immediately.
