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Frittelle di Melanzane e Ricotta Frittelle di Melanzane e Ricotta: A Delightful Italian Dish#frittelle #frittelledimelanzane #melanzane #vegan #veganfood #veganfoodporn #veganfoodshare #vegans #govegan #govegan🌱 #veggie #veggies #veganitalia

Frittelle di Melanzane e Ricotta

Print Recipe Pin Recipe
Course Appetizer
Cuisine Italian

Equipment

  • Equipment Needed
  • Mixing bowl
  • Frying pan or deep fryer
  • Wooden spoon or spatula
  • Potato masher or fork
  • Measuring cups and spoons
  • Slotted spoon
  • Paper towels

Ingredients
  

  • Ingredients
  • 2 medium eggplants about 1 pound
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup all-purpose flour can substitute with gluten-free flour
  • 2 large eggs
  • 1/4 cup fresh parsley chopped (or 1 tablespoon dried)
  • 2 cloves garlic minced
  • Salt and pepper to taste
  • Oil for frying olive oil or vegetable oil
  • Variations
  • Herbs: Feel free to experiment with different herbs like basil or oregano for added flavor.
  • Spices: Add a pinch of red pepper flakes for a little heat.
  • Cheese: Swap the Parmesan for feta cheese for a tangy twist.
  • Baked Option: For a healthier version you can bake these fritters at 375°F (190°C) for 25-30 minutes, flipping halfway through.
  • Substitutions for Specific Dietary Needs
  • Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour.
  • Dairy-Free: Substitute ricotta with a dairy-free cheese alternative and omit Parmesan.
  • Vegan: Replace eggs with a flaxseed meal 1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg and use vegan cheese alternatives.

Instructions
 

  • Method
  • Prepare the Eggplant:
  • Begin by washing and cutting the eggplants into cubes. Sprinkle with salt and let them sit for about 10 minutes to draw out moisture. This step helps reduce bitterness and prevents the fritters from becoming soggy.
  • Sauté the Eggplant:
  • Heat a tablespoon of olive oil in a frying pan over medium heat. Add the salted eggplant cubes and sauté for about 10 minutes, or until they are soft and golden. Remove from heat and let them cool slightly.
  • Mix the Batter:
  • In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, flour, eggs, parsley, minced garlic, salt, and pepper. Mash the sautéed eggplant and fold it into the batter until well combined.
  • Heat the Oil:
  • In a large frying pan or deep fryer, heat about an inch of oil over medium-high heat until hot (around 350°F or 175°C). You can test the oil by dropping in a small spoonful of batter; if it sizzles, it’s ready.
  • Fry the Fritters:
  • Carefully drop spoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown. Use a slotted spoon to remove the fritters and place them on a paper towel-lined plate to drain excess oil.
  • Serve:
  • Serve the fritters warm, garnished with additional parsley or a sprinkle of Parmesan cheese. They are fantastic on their own or served with a dipping sauce like marinara or yogurt sauce.