Le Frittelle di Melanzane più Buone
Equipment
Ingredients
Ingredients
eggplant (raw)
3 piece
egg (raw)
1 piece
pecorino cheese (grated)
40 g
bread crumbs (fresh)
120 g
all-purpose flour (level)
4 tbsp
garlic (minced)
1 clove
basil (fresh)
1 bunch
salt
1 tsp
black pepper (ground)
0.5 tsp
sunflower oil
500 ml
Instructions
Prepare the eggplants
Wash the eggplants, trim the ends, and cut them into small cubes.
Cook the eggplant
Place the cubed eggplant in a pot with a little water, cover, and cook until soft (about 10 minutes).
Drain and cool
Drain the cooked eggplant well in a colander and let it cool completely.
Prepare the mixture
In a large bowl, combine the cooled eggplant with egg, grated pecorino, bread crumbs, flour, minced garlic, chopped basil, salt, and pepper. Mix thoroughly until a compact dough forms.
Shape the patties
With moistened hands, form the mixture into small, flattened patties.
Heat the oil
Pour sunflower oil into a deep pan and heat to 180°C for frying.
Fry the patties
Fry the eggplant patties in batches until golden brown on both sides, about 3–4 minutes per side.
Drain and serve
Remove the patties with a slotted spoon and drain on paper towels. Serve hot, garnished with fresh basil if desired.
Original recipe
Storage
Best enjoyed fresh. Reheat in oven or air fryer to restore crispiness. Do not microwave.
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