Ingredients with Measurements:
- 1 large eggplant, sliced into rounds
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup milk
- 2 eggs, beaten
- 1/4 cup grated Parmesan cheese
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Slotted spoon or tongs for removing frittole from oil
Step-by-step instructions:
1. In a large bowl, mix together flour, baking powder, salt, and black pepper.
2. In a separate bowl, whisk together milk and eggs.
3. Add the milk and egg mixture to the flour mixture and stir until well combined.
4. Stir in grated Parmesan cheese.
5. Heat vegetable oil in a deep fryer or large pot to 375°F.
6. Dip eggplant slices into the batter, making sure they are fully coated.
7. Carefully place the coated eggplant slices into the hot oil and fry until golden brown, about 2-3 minutes per side.
8. Use a slotted spoon or tongs to remove the frittole from the oil and place them on a paper towel-lined plate to drain excess oil.
9. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Oil temperature: 375°F
Serving size:
This recipe makes about 4-6 servings.
Nutritional information:
Calories: 230
Fat: 10g
Carbohydrates: 28g
Protein: 8g
Sodium: 660mg
Sugar: 3g
Fiber: 4g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Almond milk or soy milk can be used instead of regular milk for a dairy-free version.
- Pecorino Romano cheese can be used instead of Parmesan cheese for a different flavor.
Variations:
- Add chopped fresh herbs such as parsley or basil to the batter for extra flavor.
- Serve with a side of marinara sauce for dipping.
- Top with a dollop of ricotta cheese and a sprinkle of red pepper flakes for a spicy twist.
Tips and tricks:
- Make sure the oil is hot enough before adding the eggplant slices to ensure they cook evenly and become crispy.
- Do not overcrowd the fryer or pot with too many eggplant slices at once, as this can lower the oil temperature and result in soggy frittole.
- Use a mandoline slicer to ensure the eggplant slices are all the same thickness for even cooking.
Storage instructions:
Frittole can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place frittole on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange frittole on a platter and sprinkle with chopped fresh herbs for a pop of color.
Garnishes:
Garnish with a sprinkle of grated Parmesan cheese and a drizzle of olive oil.
Pairings:
Frittole pairs well with a crisp white wine such as Pinot Grigio.
Suggested side dishes:
Serve with a side of roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the batter is too thick, add a splash of milk to thin it out.
- If the frittole are not crispy enough, increase the oil temperature or fry them for a few extra minutes.
Food safety advice:
- Use caution when working with hot oil to avoid burns.
- Make sure the eggplant slices are fully coated in batter to prevent them from falling apart in the oil.
Food history:
Frittole are a traditional Italian street food, often served as a snack or appetizer.
Flavor profiles:
Crispy, savory, and slightly salty.
Serving suggestions:
Serve hot as a snack or appetizer.
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Region: Italian