Crispy Calabrian Eggplant Fritters (Polpette di Melanzane)

This is a historic recipe that has been handed down for generations!

It is a typical Calabrian recipe that is prepared mostly in the summer and is also stocked for the winter.

Eggplant Fritters (Polpette di Melanzane)  can be served as a main course accompanied by a salad or, if made smaller, as an appetizer.

INGREDIENTS:

• 2 large eggplants
• 2 1/2 cups breadcrumbs
• 2 medium eggs
• 1 cup grated Parmigiano or Pecorino cheese
• Garlic, to taste (about 1-2 cloves, minced)
• Black pepper, to taste
• Fresh basil, to taste (about 1/4 cup loosely packed, chopped)
• Salt, to taste
• Mint leaves, optional, to taste (about 1-2 teaspoons chopped if desired)
• Oil for frying (use enough to fill the pan with about 1 inch of oil)

METHOD:

Wash the eggplants, remove the stalks, cut them into cubes and place them in a bowl.

Meanwhile, place a large pot on the stove half-filled with water; when the water comes to a boil, blanch the eggplant for about 8 to 10 minutes.

Drain them and let them cool.

Squeeze the already boiled eggplant, now cold, very well.

I used the potato masher to remove the water so that they are completely free of it (but if you want you can easily do it with your hands).

This step is very important to ensure the right consistency of the dough.

In a food processor chop the spices and then the eggplant coarsely, then put all the ingredients in a bowl to make the fritters.

Knead the mixture and, if it is too soft, adjust the consistency with a little breadcrumbs.

Now form the fritters with your hands, about 1 1/2 to 2 inches long and ovoid.

Heat the oil in a nonstick pan and cook the fritters for about two minutes per side, until they form a dark crust.

Do not flip them first so you do not risk breaking them.

You can serve them hot or cold; they will be great either way.