Instructions

Step 1: Prepare the Eggplant

Slice the Eggplant: Cut the eggplant into 1/2-inch cubes.

Salt the Eggplant: Place the cubes in a colander, sprinkle generously with salt, and let them sit for about 10 minutes. This process helps draw out excess moisture and bitterness. After 10 minutes, rinse the eggplant with cold water and pat dry with paper towels.

Step 2: Make the Fritter Batter

Mix Dry Ingredients: In a large mixing bowl, combine the flour, Parmesan cheese, minced garlic, chopped parsley, salt, and pepper. Mix well.

Add Eggs: In a separate bowl, beat the eggs, then add them to the dry mixture. Stir until combined.

Incorporate Eggplant: Fold the drained and dried eggplant cubes into the batter until evenly coated.

Step 3: Fry the Fritters

Heat the Oil: In a frying pan, heat about 1/4 inch of olive oil over medium heat. You can check if the oil is hot enough by dropping a small amount of batter into the oil; it should sizzle.

Fry the Fritters: Using a spoon, scoop out portions of the batter and gently place them into the hot oil. Fry until golden brown, about 3-4 minutes on each side. Don’t overcrowd the pan; work in batches if necessary.

Drain Excess Oil: Once cooked, remove the fritters with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.

Step 4: Serve

Enjoy: Serve the frittelle warm, with a sprinkle of extra Parmesan or a side of marinara sauce for dipping.

Variations

Spicy Fritters: Add a pinch of red pepper flakes to the batter for a spicy kick.

Herbed Fritters: Mix in other herbs like basil or oregano for additional flavor.

Cheese Options: Substitute Parmesan with feta or goat cheese for a different flavor profile.