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Eggplant and Potato Fritters (Maakouda)

Delicious vegetarian fritters made from eggplants and potatoes, perfect as a snack, appetizer, or meal.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 fritters
Course: Appetizer, Main Course, Snack
Cuisine: Mediterranean, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Fritter Mixture
  • 2 medium eggplants, peeled and diced
  • 2 medium potatoes, peeled and diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon ground cumin
  • to taste salt and pepper
Coating and Frying
  • 1 cup all-purpose flour (or gluten-free flour)
  • 1/2 cup breadcrumbs (or gluten-free breadcrumbs)
  • as needed cups oil for frying

Method
 

Preparation
  1. In a pot, boil the diced eggplant and potatoes until soft. Drain and mash together until smooth.
  2. In a skillet, sauté the onion and garlic over medium heat until golden brown. Add this mixture to the mashed eggplant and potatoes.
  3. Stir in the chopped parsley, ground cumin, salt, and pepper until well combined.
  4. Form small patties with the mixture, about the size of a golf ball, and flatten into discs.
  5. Dredge each patty in flour, coating it evenly, and then coat with breadcrumbs for a crispy texture.
Cooking
  1. Heat oil in a frying pan over medium heat.
  2. Fry the patties for 3-4 minutes on each side or until golden brown.
  3. Once cooked, drain the fritters on paper towels to remove any excess oil and serve warm.

Notes

Serve with yogurt sauce or a tangy dip. They can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months.