Polpette di Melanzane - Deep fried veggie eggplant appetizers stuffed with ricotta
Discover a delicious recipe for deep-fried eggplant appetizers stuffed with ricotta. Perfect for an aperitivo or as a tasty starter. Makes 30 servings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dolcevia.com.
Cooking tools:
- Deep fryer
- Pot
- Slotted spoon
- Paper towel
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Fork
- Food processor
- Grater
- Spoon
- Measuring cup
- Plate
Ingredients
- 1 pound eggplant (2 pieces) cut into small pieces 1/2 inch
- 1 onion finely chopped
- 2 anchovy fillets
- 2 cloves of garlic (optional)
- 1 bunch of parsley, finely chopped
- a handfull of pine nuts roasted in the oven
- 2 cups of old bread cut into small pieces
- 2 eggs
- 1 cup of ricotta
- breadcrumbs
- 1 quart of sunflower oil for deep frying
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