Greek Feta Eggplant Fries

When in Greece . . .

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If an Italian eggplant cutlet went on vacation to Greece, it might become these Greek Feta Eggplant Fries. Topped with a confetti of feta, red onion, and dill and served with a cool, creamy tzatziki, these fries will soon become a late summer favorite.

Salting the eggplant and letting it sit 15 minutes before breading serves a double purpose, ensuring the eggplant is seasoned from the inside out as well as drawing out some of the excess moisture. The result is a plate of well-seasoned, crispy eggplant fries that remain crunchy for hours after they leave the fryer oil—it they last that long.

As with any other frying situation, the key to success here is nailing the preparation. Set up a station at the stove with the wire rack-lined baking sheet as close as possible to the frying pan. Keep your tongs, probe thermometer, and salt within easy reach. And—this is really important!—make sure that all your eggplant fries are fully breaded before even turning on the heat under the oil. Since the eggplant cooks quickly and requires a lot of turning in the oil, you’ll want to give it your complete attention while it fries. Trying to multitask (i.e. finish breading while you fry) will only result in tons of stress and a lot of burned eggplant.

Since these eggplant fries are inspired by loaded Greek (potato) fries, I’ve included a recipe for tzatziki, the cucumber and yogurt dipping sauce which is typically served alongside that classic dish. Beyond being traditional, I found the creamy sauce contrasted beautifully with the savory eggplant, relieving some of the richness with its cool tang. That said, if you’re not a fan, feel free to skip it!

Enjoy!

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Greek Feta Eggplant Fries

(Serves 6-8)

For the fries:

1 lb Italian eggplants (either 2 small or 1 large)

2 tsp. kosher salt, divided, plus more for sprinkling

1 cup all-purpose flour

3 large eggs, lightly beaten

2 cups panko breadcrumbs

2 tsp. dried oregano

1 tsp. dried thyme

1 tsp. garlic powder

½ tsp. freshly ground black pepper

2-3 cups oil, for frying

1 lemon, cut into wedges, for serving

¼ cup feta, crumbled, for serving

2 tbsp. finely chopped red onion, for serving

2 tbsp. chopped fresh dill, for serving

For the tzatziki:

2 small Persian cucumbers

1 cup plain full-fat Greek yogurt

1 garlic clove, minced

3 tablespoons lemon juice

2 tablespoon olive oil

1 tablespoon chopped fresh dill

½ tsp. kosher salt

Special equipment: grater, sheet tray, wire cooling rack, probe thermometer (optional)

Method:

For the fries:

Cut eggplant crosswise into ½” thick rounds. Slice each round into ½”-wide strips. Arrange strips on a baking sheet in a single layer and season with 1 teaspoon kosher salt. Let sit 15 minutes, or until the eggplant has released its moisture. Using a clean kitchen towel or disposable paper towels, pat firmly dry.

Pour flour into a shallow dish. In a second shallow dish, whisk eggs until evenly blended. In a third shallow dish, combine panko, oregano, thyme, garlic powder, remaining 1 teaspoon salt, and black pepper. Arrange bowls side by side with a large empty plate or platter nearby.

Working two or three at a time, coat dried eggplant pieces in flour, dunk in beaten egg, and dredge in panko mixture, pressing firmly so the breading adheres. Arrange on clean plate in a single layer.

Pour vegetable oil into a large heavy pan to the depth of ½”. Heat on medium-high until oil reaches 350 degrees (a breadcrumb should sizzle when dropped in). Line now-empty baking sheet with a wire rack.

Cook eggplant fries, 8-10 at a time, in hot oil, turning occasionally, until golden-brown on all sides, 3-4 minutes per batch. Remove to wire rack and season lightly with kosher salt.

To serve, transfer to a platter and scatter with crumbled feta, red onion, and freshly chopped dill. Serve with lemon wedges and tzatziki on the side for dipping.

For the tzatziki:

Grate Persian cucumber and, using a clean kitchen towel, wring out as much moisture as possible. Set aside.

In a medium bowl, stir together yogurt, minced garlic, lemon juice, olive oil, and salt. Fold in grated cucumber. Taste and season with additional kosher salt as needed.

If not using immediately, store in an airtight container in the refrigerator.

Originally posted August 20, 2023.