Fried Eggplant Patties

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Description

Fried eggplant patties are a great classic of Calabrian cuisine, prepared in homes throughout southern Italy for generations. Crispy on the outside and very soft on the inside, scented with basil and pecorino cheese, they are irresistible served hot as an aperitif or appetizer. A traditional recipe that never gets tired.

Ingredients

• 2 large eggplants
• 80g grated Calabrian pecorino cheese
• 2 eggs
• 2 cloves of garlic, minced
• Breadcrumbs to taste
• Fresh basil to taste
• Sea salt to taste
• Seed oil for frying

Preparation

1. Boil whole eggplant in salted water for 15 minutes, drain and squeeze well to remove excess water.
2. Mash the pulp with a fork and mix with pecorino cheese, eggs, garlic, chopped basil and salt.
3. Add breadcrumbs until you have a moldable mixture. Shape into walnut-sized patties.
4. Fry in hot oil at 170°C for 3-4 minutes per side until evenly browned. Drain on paper towels and serve hot.