Italian

Melanzane carozza (stuffed eggplant fritters)

Name: Stuffed eggplant fritters recipe
Yield: 20
Cuisine: /italian
Ingredients: 4 large eggplants, each cut into ten 4mm thick slices; 20 slices provolone dolce cheese (substitute mozzarella); 10 pitted green olives, chopped; 10 slices prosciutto, torn in half; 1/2 cup (75g) plain flour; 5 eggs, lightly beaten; 300g panko breadcrumbs; Sunflower oil, to deep-fry; Crispy sage leaves & lemon wedges, to serve

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https://healthimprovements.info/recipes/stuffed-eggplant-fritters-recipe/grz1x51y — Melanzane carozza (stuffed eggplant fritters)

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by Phoebe Wood

Aug 22, 2019

Ingredients (9)

4 large eggplants, each cut into ten 4mm thick slices
20 slices provolone dolce cheese (substitute mozzarella)
10 pitted green olives, chopped
10 slices prosciutto, torn in half
1/2 cup (75g) plain flour
5 eggs, lightly beaten
300g panko breadcrumbs
Sunflower oil, to deep-fry
Crispy sage leaves & lemon wedges, to serve

Method

1.

Place eggplant in a colander set over a bowl and toss with 2 tsp salt flakes. Set aside for 30 minutes. Rinse under cold running water. Pat dry. Lay half the slices on a board. Top each slice with 1 slice of provolone, chopped olive and a prosciutto half. Top with remaining eggplant slices and press. Place flour, egg and breadcrumbs in 3 separate bowls. Coat each fritter in flour, then egg, then breadcrumbs, then repeat egg and another layer of breadcrumbs.
2.

Half-fill a saucepan with oil and heat to 160°C (a cube of bread will go golden in 3 minutes when oil is hot enough).
3.

Preheat oven to 180°C. Working in batches, cook fritters for 3 minutes each side or until golden. Remove with a slotted spoon and drain on paper towel. Transfer to a baking tray and bake for 10 minutes or until eggplant is cooked through. Serve with crispy sage and lemon wedges.