Polpette di Melanzane
Crispy golden aubergine fritters made with tender aubergine pulp, stale bread, eggs, and savoury cheese. A classic meat-free Campanian household staple.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 360 kcal
Equipment
- •Large saucepan
- •Colander
- •Mixing bowl
- •Deep frying pan
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 360 kcal
- fat
- 22 g
- carbs
- 28 g
- fibre
- 6 g
- protein
- 14 g
- calories
- 360 kcal
Instructions
- 1
Boil the diced aubergines in salted water for ten minutes until completely soft.
- 2
Drain the aubergines in a colander and press out excess liquid firmly with a spoon.
- 3
Soak the stale bread in milk for five minutes, then squeeze it completely dry.
- 4
Place the drained aubergines and squeezed bread into a large mixing bowl.
- 5
Add the beaten eggs, pecorino, parmigiano, minced garlic, torn basil, salt, and pepper.
- 6
Mash and mix thoroughly with a fork until a compact paste forms.
- 7
Stir in two tablespoons of breadcrumbs if the mixture feels too loose to shape.
- 8
Shape walnut-sized portions into rounded balls and roll them in remaining breadcrumbs.
- 9
Heat the oil in a deep frying pan over medium-high heat until shimmering.
- 10
Fry the polpette in batches for four minutes, turning until deep golden and crisp.
- 11
Transfer the fried fritters onto kitchen paper to drain and serve warm.
Chef's tips
Press out as much water as possible from the boiled aubergines so the mixture holds together during frying. If the paste remains overly wet, add an extra tablespoon of fine breadcrumbs before shaping.
Ingredient substitutions
- pecorino romano → grated caciocavallo for a milder, milky flavour profile
- shallow frying in oil → baking on an oiled tray at 200°C for twenty minutes, turning once
Storage
Store leftover fritters in an airtight container in the refrigerator for up to two days.
Reheating
Reheat in an oven preheated to 180°C for eight minutes until crisp, rather than microwaving.
Common mistakes to avoid
- •Leaving excess water in the boiled aubergine, causing the fritters to break apart while frying
- •Frying in oil that is not hot enough, resulting in greasy and heavy polpette
- •Overcrowding the frying pan, which drops the oil temperature quickly
Serving suggestions
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