Eggplant Fritters

50 min
0 People
50 min
INGREDIENTS for 0 people
  • 2 lb eggplant
  • 1 egg
  • 3 egg yolks
  • 1 handful all-purpose flour
  • 1 handful breadcrumbs
  • 3 ½ oz sultanas
  • 3 ½ oz Pecorino Sardo Cheese
  • olive oil
  • salt and pepper
  • 1 pinch oregano
  • 1 pinch nutmeg

Wash the eggplant and cut into slices. Blanch for a few minutes in boiling salted water. Drain and let cool on a cloth dishtowel. Soften the raisins by placing them in a bowl of warm water. Leave them to soak for at least 30 minutes. Squeeze the eggplant and cut into small pieces using a knife. In a bowl, beat together 3 egg yolks. Add the eggplant, grated pecorino, oregano, nutmeg, salt, pepper and drained raisings. Mix everything together and form little balls. Dredge in flour and then in a whole beaten egg. Then cover with breadcrumbs. Heat a good amount of oil in a frying pan and fry the balls of eggplant. When golden, remove with a slotted spoon and place them on paper towels to drain. Serve hot. Note: round eggplants generally do not need to be salted to release the excess moisture before cooking.

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