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.

Frittelle Di Melanzane

Frittelle Di Melanzane

My Personal Eggplant Fritters
Course Italian Side Dish
Cuisine Italian
Servings 6 Servings


For the Eggplant

  • 1 large Eggplant
  • 4 tbsp All Purpose Flour
  • Oil for frying
  • Salt and Pepper to taste

For the Puff Pastry

  • 1 cup All Purpose Flour
  • 2 Egg Whites
  • 2 tbsp Extra Virgin Olive Oil
  • Salt to taste


  • 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.
Keyword Frittelle Di Melanzane, italian eggplant fritters
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