Italian Vegetables Recipes

FRITTELLE DI MELANZANE: MY PERSONAL EGGPLANT FRITTERS

Eggplant fritters are amazing!

Soft and tasty, so made they are ready in minutes and are enjoyed by all.


They are made in a few simple steps and can be enjoyed as a tasty appetizer or as a side dish for most main courses of both meat and fish.

 

 

 

 

SERVINGS:6

INGREDIENTS:

  • 1 large eggplant
  • 4 tbsp all purpose flour
  • oil for frying
  • salt and pepper to taste

 

For the puff pastry:

  • 1 cup of all purpose flour
  • 2 egg whites
  • 2 tbsp extra virgin olive oil
  • salt to taste

 

 

 

DIRECTIONS:

Clean the eggplants with a damp cloth, cut them into fine rounds, season them with salt on both sides and let them drain for at least 30 minutes in a colander.

Meanwhile, prepare the batter.

Sift the flour and salt into a bowl, make a hole in the center and pour in the oil and eight tablespoons of warm water.

Stir with a wooden spoon, gradually bringing the flour toward the center of the bowl, then beat until the dough becomes smooth (it should be a little thicker than crepe dough).

Let stand for 30 minutes.

When the eggplants are ready, rinse them to remove the salt, then drain and dry them well with the help of paper towels.

Season the flour with some salt and pepper and sprinkle over the eggplant.

Heat the oil .

Beat the egg whites until stiff and incorporate them into the dough.

Soak the eggplant in this paste and then shake it to remove the excess paste.

When the oil is hot enough, put in the eggplant a little at a time and fry for two minutes and thirty seconds on each side until the fritters are golden brown and crispy.

Drain them on paper towels, season them with salt and pepper on both sides and arrange them on a serving plate.

Proceed in the same way for all the pancakes.

Serve them piping hot.

 

 

 

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