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Eggplant and (or) Zucchini Fritters With Mayo Aioli

Eggplant and (or) Zucchini Fritters With Mayo Aioli
  • Medium Eggplant (or Zucchini)
  • Two or three tomatoes
  • 2 eggs
  • 2 cups of flour
  • Salt
  • Black Pepper
  • 1 cup of vegetable oil (for frying)
  • 1 cup of mayonnaise
  • 3 gloves of garlic
Mayo Aioli
  1. Grade or press it with garlic press your garlic straight into your mayonnaise stir it ell.
  2. Season with freshly ground black pepper.
  3. Optionally you can squeeze in some fresh lemon juice - about a teaspoon
Eggplant and/or Zucchini Fritters
  1. Slice your eggplant into ⅜" thick circles. Zucchini must be cut thinner, about ¼" thick, since zucchini take longer to cook.
  2. Slice tomatoes into thin ⅛" slices
  3. Generously season your flour with salt and black pepper.
  4. Prepare egg wash by whisking two eggs with about 1 tbsp of water.
  5. Heat one cup of oil in the heavy bottom skillet on medium heat.
  6. Dredge your eggplant or zucchini circle in flour, egg wash, and flour again before placing them into the heated skillet.
  7. Fry about two and a half minutes on each side or until golden brown.
  8. To finish, place a dab of aioli on top of each fritter and spread it. Place the sliced tomatoes on top of each fritter. Finish with another dab of aioli and some herbs for decoration like parsley or dill.
  9. Enjoy and share it with friends!


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Meet the Author

Fr Vlad

Fr. Vlad Zablotskyy is the rector of Saints Peter and Paul Orthodox Church in Buffalo, NY. He enjoys cooking, baking bread and gardening.

1 comment… add one
  • Tita Abraham Aug 24, 2017, 7:23 pm

    YUM, YUM, yum
    This will be our Dinner one day next week.
    I had Moussaka [ Greek eggplant ]
    for Dinner tonight, love eggplant.

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