Eggplant fritters

Eggplant fritters

These have a creamy, silky interior and extra crispy coating. Basically a kind of baba ghanoush (or babushka as my friend calls it), encased in a browned, crispy breadcrumb exterior, they are moreish and wonderful.

Recipe : Sicilian eggplant fritters

From a recipe by Claire Marie Baker who tore it out of some book

• 2 eggplants
• 1 tbsp finely chopped parsley
• 10 leaves fresh basil, torn
• 1 clove garlic, finely chopped
• 4 tbsp freshly grated Parmesan cheese
• 2 large eggs, lightly beaten
• salt and freshly ground black pepper
• 1 cup/125g fine dry bread crumbs
• 2 cups/500ml olive oil for frying

Preheat the oven to 400F/200C/Gas 6.

Cut the eggplants in half lengthwise and place them on a baking sheet

Bake for 15-20 minutes, or until tender and golden brown. Let cool and scoop out the flesh with a spoon, mashing it coarsely with a fork.

Mix the eggplant, parsley, basil, garlic, Parmesan, eggs, salt and pepper and enough bread crumbs to make a firm mixture. Shape into balls the size of walnuts. Roll in the bread crumbs.

Heat the oil in a large frying pan until very hot and fry in small batches for 5-7 mins, or until golden brown all over.

Remove with a slotted spoon and drain well on paper towels. Serve immediately. 

Although none is specified, the most obvious dipping sauce for this would be hummus, but another option would be something slightly sharp and acidic to cut across the creamy richness, maybe a few drops of hot sauce or a tomato and chili chutney. Either way, they are delicious, as was the salad and so very good for us too, which is always a bonus, even if it does sometimes strike culinary fear into the heart and taste buds.