Italian Appetisers

How to make Sicilian Eggplants Fritters

The Sicilian eggplants fritters. Obviously, this is from from the Sicily and it is one of the most delicious recipe.


SERVINGS: Serves 4


  • 2 lb eggplant
  • 1 egg
  • 3 egg yolks
  • 1 handful all-purpose flour
  • 1 handful breadcrumbs
  • 3 ½ oz sultanas
  • 3 ½ oz Pecorino Romano Cheese
  • olive oil
  • salt and pepper
  • 1 pinch oregano
  • 1 pinch nutmeg



  1. Wash the eggplant and cut into slices.
  2. Blanch for a few minutes in boiling salted water.
  3. Drain and let cool on a cloth dishtowel.
  4. Soften the raisins by placing them in a bowl of warm water.
  5. Leave them to soak for at least 30 minutes.
  6. Squeeze the eggplant and cut into small pieces using a knife.
  7. In a bowl, beat together 3 egg yolks.
  8. Add the eggplant, grated pecorino, oregano, nutmeg, salt, pepper and drained raisings.
  9. Mix everything together and form little balls.
  10. Dredge in flour and then in a whole beaten egg.
  11. Then cover with breadcrumbs.
  12. Heat a good amount of oil in a frying pan and fry the balls of eggplant.
  13. When golden, remove with a slotted spoon and place them on paper towels to drain.
  14. Serve hot.

Note: round eggplants generally do not need to be salted to release the excess moisture before cooking.



Source: Academia Barilla






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