Little Sicilian savoury-sweet morsels, a bit like meatballs, but made with flavoursome aubergine flesh. Serve plain or with a fresh tomato sauce for dipping
- Prep:40 mins
- Serves 6
- More effort
Nutrition per serving
- kcal 448
- fat 23g
- saturates 2g
- carbs 39g
- sugars 18g
- fibre 6g
- protein 19g
- salt 0.6g
- 125g currants, soaked and drained
- 2 large aubergines, cut into chunks
- 150g finely grated pecorino (or vegetarian alternative)
- 100g pine nuts, toasted
- 300g fresh white breadcrumbs, plus extra if needed
- 3 medium eggs, lightly beaten, plus extra if needed
- flour, for dusting
- vegetable or olive oil, for frying
Cover the currants with boiling water and set aside to soak. Put the aubergines in a saucepan and cover with boiling water. Boil for 10 mins, then drain and leave to cool. Take handfuls of the aubergine, squeeze out the excess water and put the pulp in a bowl. Drain the currants, and add with the cheese, nuts, 200g of the breadcrumbs and half the egg. Mix together and season really well (aubergines need good seasoning). The mixture should neither be too soft nor too firm. You should be able to form balls about the size of walnuts without it falling apart. Add more egg or breadcrumbs to get the right consistency.
Roll each ball in flour, then put them on baking sheets, cover with cling film and chill until you want to cook them. When you’re ready to serve, dip each ball in egg, then the breadcrumbs, and put them back on the baking sheets (you may find you need more breadcrumbs or egg, depending on how much you used when making the balls).
Half-fill a large frying pan with oil, or deep enough so the fritters will be submerged, and put on the heat. When it’s hot but not smoking, fry the fritters, about six at a time, until dark golden all over – about 7 mins. Transfer onto platters covered with kitchen paper to absorb the excess oil, then remove them from the paper and serve immediately.