Crispy Italian Eggplant Fritters
Discover the savory delight of Crispy Italian Eggplant Fritters, a beloved recipe passed down by my mother Adelia. These flavorful patties are a wonderful meat alternative that packs a punch of taste and healthy ingredients. The eggplants are combined with two types of garlic for a rich flavor, while the pecorino romano cheese adds a delightful creaminess. Perfect as an appetizer, a filling sandwich or a hearty main dish when topped with a chunky tomato sauce. Try them out, and you're bound to impress your family and friends with these irresistible fritters!
8
Servings
N/A
Calories
11
Ingredients
Ingredients
Baby Eggplants
4 (skin-on and diced)
Salt
2 teaspoons
Extra Virgin Olive Oil
1/2 cup
Garlic Cloves
2 (cracked)
Garlic Cloves
2 (finely chopped)
Dried Hot Red Chili Pepper
1 teaspoon (diced)
Eggs
2
Pecorino Romano Cheese
3 tablespoons (grated)
Italian Seasoned Breadcrumbs
1 1/4 cups
Vegetable Oil
1 1/2 cups
Flat-leaf Italian Parsley
1 tablespoon (finely chopped)
Instructions
1
Place the diced baby eggplants (keeping the skin on for better texture) in a small deep bowl. Sprinkle with salt, pressing down with a heavy object to compress. Let stand for approximately 1 hour to draw out excess moisture, then squeeze out the remaining juice and set aside.
2
In a small frying pan, heat 6 tablespoons of extra virgin olive oil over medium heat. Add the cracked garlic cloves and dried chili pepper, cooking for about 1 minute until fragrant. Stir in the salted eggplant and cook for another 3 minutes, or until the garlic turns golden brown. Remove and discard the garlic from the pan, then set the sautéed eggplant mixture aside to cool.
3
In a large mixing bowl, beat the eggs, then mix in the grated pecorino romano cheese, the remaining 2 tablespoons of extra virgin olive oil, chopped parsley, and the cooled eggplant mixture (including the finely chopped garlic). Gradually add the Italian seasoned breadcrumbs and mix thoroughly until everything is well combined.
4
In a large non-stick frying pan or skillet, heat the vegetable oil over medium-high heat. Wet your hands to prevent sticking, then scoop out 1/2 cup of the eggplant mixture to form patties. When the oil is hot, carefully place the patties in the pan. Fry for approximately 4 minutes on each side, or until they are golden brown and crispy.
5
Once cooked, transfer the fritters to a tray lined with paper towels to absorb excess oil. Serve immediately, garnished with extra parsley or alongside a chunky tomato sauce for dipping.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this eggplant dish?
The dish is called Crispy Italian Eggplant Fritters.
Who originally passed down this recipe?
This recipe was passed down by the author's mother, Adelia.
What type of eggplants are best for this recipe?
The recipe specifically calls for 4 baby eggplants.
Should I peel the eggplants before dicing them?
No, you should keep the skin on the baby eggplants for better texture.
How do I remove excess moisture from the eggplant?
Sprinkle the diced eggplants with salt and press down with a heavy object for about 1 hour, then squeeze out the remaining juice.
How long should the eggplants sit with salt?
They should stand for approximately 1 hour to draw out the moisture.
What type of oil is used to sauté the eggplant initially?
Extra virgin olive oil is used for the initial sautéing process.
How is the garlic prepared for the sautéing stage?
You use 2 cracked garlic cloves which are removed after cooking.
Is there any spice or heat in these fritters?
Yes, the recipe includes 1 teaspoon of diced dried hot red chili pepper.
How long should I sauté the eggplants in the pan?
Sauté them for about 3 minutes until the garlic turns golden brown.
What should I do with the cracked garlic cloves after sautéing?
You should remove and discard the cracked garlic cloves from the pan.
What kind of cheese is added to the mixture?
The recipe uses 3 tablespoons of grated Pecorino Romano cheese.
What type of breadcrumbs should I use?
You should use 1 1/4 cups of Italian seasoned breadcrumbs.
How many eggs are required for the binding?
The recipe requires 2 eggs, beaten.
What type of oil is used for frying the patties?
Vegetable oil is used for frying the fritters.
How can I prevent the eggplant mixture from sticking to my hands?
Wet your hands before scooping the mixture to prevent sticking when forming patties.
How much mixture is used for each patty?
Use approximately 1/2 cup of the mixture to form each patty.
How long do the fritters need to fry on each side?
Fry them for approximately 4 minutes on each side.
What is the final texture and color of the fritters?
They should be golden brown and crispy when finished.
What is the best way to drain the fritters after frying?
Transfer the fritters to a tray lined with paper towels to absorb excess oil.
How many servings does this recipe yield?
This recipe makes 8 servings.
Can these fritters be served as a main dish?
Yes, they can be a hearty main dish when topped with a chunky tomato sauce.
Are these eggplant fritters vegetarian?
Yes, they are described as a wonderful meat alternative and are suitable for vegetarians.
What garnish is recommended for serving?
They can be garnished with extra finely chopped flat-leaf Italian parsley.
What is a good dipping sauce for these fritters?
A chunky tomato sauce is recommended for dipping or topping.
Can I use these fritters in a sandwich?
Yes, they are excellent as a filling for a sandwich.
What food category does this recipe fall into?
This recipe is categorized under Lunch/Snacks.
How many types of garlic are used in the mixture?
The recipe uses two preparation styles: 2 cracked cloves for sautéing and 2 finely chopped cloves for the mix.
What type of parsley is used in the recipe?
The recipe calls for flat-leaf Italian parsley.
How much vegetable oil is needed for the frying process?
You will need 1 1/2 cups of vegetable oil for frying.