Neapolitan eggplant fritters
Polpette di melanzane alla Napoletana
Makes 1.5kg
(Each fritter is approximately 25g)
Eggplant fritters
4 medium eggplants
50g salt
2 cloves garlic
1 bunch continental parsley
3 eggs
25ml cream
125g plain flour
Zest of 1 lemon
Olive oil
Ricotta cream
1kg ricotta
2 lemons
150ml cream
For the eggplant fritters:
Peel the eggplants and cut them into medium sized pieces (approximately 2cm cubes). Toss the salt through the eggplant and place in a bowl, set aside for at least 30 minutes.
Put a medium size pot of water on the stove, season with salt and bring to the boil.
Rinse the eggplant well to remove the salt, and place in the boiling water for 5 minutes. Transfer to a perforated tray and allow to cool.
Chop the eggplant coarsely. Finely chop the garlic and parsley, mix together, and add to the eggplant.
Add eggs, flour, cream, grated lemon zest and a good pinch of black pepper and salt to the eggplant and mix well.
Heat a frying pan with some olive oil, and using a tablespoon, pan fry small round fritters, approx 4cm in width until golden on both sides, place onto an absorbent paper towel.
For the ricotta cream:
In a food processor, blend the ricotta with lemon juice, cream and lemon zest. Cover in cling wrap and refrigerate for 2 hours before using.
Quenelle a teaspoon onto each fritter before serving.