Recipes

Easy Chantarelle Recipe With Potato

17th December 2018 by Laura Leave a Comment

Easy Chantarelle Recipe With Potato

Easy Chantarelle Recipe With Potato

Once the chanterelle are clean and cut, they can be served in many ways. Stir-frying is the most versatile. Add to a risotto, mix with pasta or serve as a side dish for beef or pork. Here I serve them with roasted potatoes.

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Course: Side Dishes

Cuisine: Italian

Keyword: chanterelle, Vegan, wild mushrooms

Servings: 6 people

Calories: 285kcal

Ingredients

20 Chanterelle mushrooms
2 tbsp extra virgin olive oil
1 tsp salt
1 tbsp chopped parsley
8 medium potatoes
3 tbsp extra virgin olive oil
1/2 tbsp salt
1 bay leave
4 cloves garlic
pepper

Instructions

Clean the chanterelle

Cut the roots
Remove the dirt with a soft brush or paper towel
If necessary rinsed them quickly under running water

Stir fry

Cut the chanterelle in quarters
Stir-fry 2 garlic cloves in olive oil and remove once golden
Pour the chanterelle and stir from times to times
they will reduce in size
At the end add salt, pepper and parsley

Baked the potatoes

Peel the potatoes
Cut them in small cubes
Put in a baking tin with olive oil, salt, pepper, bay leave and garlic
Bake in a hot oven at 220 C - 430 F for 30 minutes.
Remove and stir the potatoes, scraping the pan if they stuck to it.
Put back in the oven for another 15 minutes
Stir again the potatoes, scraping the pan with the spatula.
Baked for another 15 minutes, or until they are cooked as your like
Add the mushroom and put back in the oven to warm them up
Serve immediately on a serving dish

Notes

Calories 285 calories per serving
Fat 12 gr per serving
Carbohydrates 42 gr per serving
Proteins 6 gr per serving
Sugar 3 gr per serving
Sodium 90 mg per serving

Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.

PIN FOR LATER:

The wild mushroom chanterelle season starts late August in the Mediterranean forests, and there are many easy chanterelle recipes to enjoy their earthy flavour. Chantarelle are called Gallinelle in Italian and Girolle in French.

Pumpkin Gnocchi With Cinnamon And Brown Butter

20th November 2018 by Laura Leave a Comment

The typical pumpkins gnocchi are served with a butter and sage sauce, but as Thanksgiving is next week I would like to suggest a festive sauce made with brown butter, cinnamon and walnuts. Vegan and no sugar!

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There is no egg and no ricotta in these gnocchi, so they are perfect for a vegan Thanksgiving dinner.

You can serve them as a side dish and they will be a perfect pairing with the turkey and the cranberry sauce.

If you never have done gnocchi before, don't worry. You will find below a step by step video on how to make gnocchi.

Pumpkin Gnocchi With Cinnamon

Pumpkin Gnocchi With Cinnamon And Brown Butter

The typical pumpkins gnocchi are served with a butter and sage sauce, but as Thanksgiving is next week I would like to suggest a festive sauce made with brown butter, cinnamon and walnuts. Vegan and no sugar!

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Course: Side Dishes

Cuisine: Italian

Keyword: pumpkin, side dish, Vegan

Servings: 6

Calories: 382kcal

Ingredients

2 medium potatoes
2 cup fresh pumpkin cut in cubes
1 cup all-purpose flour
1/2 cup semolina flour
1 tsp salt
1/4 cup grated walnuts
2 tsp cinnamon
1/2 cup butter
1 tbsp salt (for boiling potatoes)
1 tbsp salt (for boiling gnocchi)

Instructions

Make the gnocchi dough

Put the pumpkin cut in cubes over parchment paper on a baking tin
Bake in a hot oven at 200 C - 400 F for 45 minutes. Make sure it is well cooked and dry otherwise you will have to add to much flour to reach the right consistency
Boil the potatoes in salted water for 20 minutes
Still warm peel the potatoes and the pumpkin and strain them. Let them cool down
I use the KitchenAid strainer so I don't have to peel them

Making brown butter

Warm the butter in a small pan
With a ladle remove the white particles
Once the butter is clear, let it toast on the heat until it slightly brown

Making the gnocchi

Add the flours and 1 tsp of salt and mix. Add more flour if needed
Taking a small piece of dough at the time, make a thick roll and cut the gnocchi
Boil them in salted water. When they start to float take them out with a ladle.
Lay them on a baking tray
Sprinkle with grated wild nuts and bake in a hot oven (180C - 350F) 10 minutes before serving it

Video

Notes

Calories 382 calories per serving
Fat 19 gr per serving
Carbohydrates 48 gr per serving
Proteins 7 gr per serving
Sugar 2 gr per serving
Sodium 138 mg per serving

Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.

PIN FOR LATER:

The typical pumpkins gnocchi are served with a butter and sage sauce, but as Thanksgiving is next week I would like to suggest a festive sauce made with brown butter, cinnamon and walnuts. Vegan and no sugar!

Easy Gratin Dauphinoise Recipe

20th November 2018 by Laura 10 Comments

Gratin dauphinoise is my favourite French comfort food, creamy potatoes gratin topped with grilled gruyère cheese.

This is an easy potatoes gratin recipe I make using the microwave and the flavour is amazing. I prepare the dish earlier and grill it just before serving it.

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(if you are interested in my favourite kitchen appliances, you can find my reviews here Microwave).

I serve the Gratin dauphinoise with Sunday Roast or with Magret de Canard.

If you are ready to cook a special French dish, you can find more French Challenges here.

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Gratin Dauphinoise pork stew

5 from 5 votes

Gratin Dauphinoise Recipe

Gratin dauphinoise is my favorite French comfort food, creamy potatoes topped with grilled gruyère cheese. To save time, I make it in the microwave. You can prepare it earlier and grill it just before serving it.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Side Dishes

Cuisine: French

Servings: 4 people

Calories: 192kcal

Ingredients

4 medium charlotte Potatoes 550 gr
1 onion
1 clove of garlic
1 tsp thyme
1 tsp minced fresh sage
1 cup grated gruyere cheese (70 gr)
1/2 cup skimmed milk (100 ml)
1/4 cup liquid cream (50 ml)
1 pinch freshly grated nutmeg
salt & pepper

Instructions

Peel and clean the potatoes and the onion and cut them into thin slices, best with an electric slicer.
Rub the garlic clove inside a baking dish that can be used in a microwave and butter abundantly.
Layer the potatoes and the onion, seasoning with salt and pepper and sprinkling with sage, thyme and some cheese.
Keep adding layers until you reach the top.
Pour over the milk and the cream which have been flavoured with some nutmeg.
Cook in the microwave at the highest level for 15 minutes (for larger quantity you will need to increase to 20 minutes). Let it rest for 5 more minutes in the microwave once it is done.
Add the remaining gruyere cheese generously to cover the potatoes, and grill it in the oven.
Enjoy!

Notes

Nutrition facts:
Calories 192 calories per serving
Fat 7 gr per serving
Carbohydrates 24 gr per serving
Proteins 8 gr per serving
Sugar 4 gr per serving
Sodium 217 mg per serving

Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely

PIN FOR LATER:

Gratin dauphinoise is creamy potatoes topped with grilled gruyere. I make it in the microwave, prepare it earlier and grill it just before serving it.

Magret de Canard Sauce a l’Orange Recipe

4th November 2018 by Laura 8 Comments

Magret de Canard sauce a l'Orange may seem like a complicated dinner, however, it is not difficult to make.

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This week is La Semaine du Goût® here in France, and according to the travel website Expedia, the French have voted the Magret de Canard as their favorite dish.

The technique to cook the magret is very simple and you can find here below a step by step instruction.

I use an orange based sauce which is a classic and also my favourite.

You can use any other sauce you fancy, like cream, teriyaki, white wine.

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

Duck Magret de Canard sauce a l'Orange

5 from 4 votes

Magret de Canard à l'Orange Recipe

Magret de canard a l’orange may seem like a complicated dinner, however it is not difficult to make. It can be served with Gratin Dauphinoise and a vegetable of your choice.

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Main Course

Cuisine: French

Servings: 4 people

Calories: 275kcal

Ingredients

2 magrets de canard duck breasts
2 Juice from oranges
1 orange sliced and peeled
3 tbsp sugar
1/4 cup Cointreau
salt and pepper
1 tbsp cider vinegar OPTIONAL: If the oranges are too sweet

Instructions

To clean the Magrets de canard, remove with a sharp knife the two white membranes so the Magret will not curl when cooking.
Trim the fat from the side
And carve the top of the skin in diamond shapes
Place the Magrets de canard to cook on medium heat, skin side down. No fat is needed as the fat from the skin will melt straight away.
Let it cook for 10 minutes then turn. Cook for 10 more minutes. If too much fat has melted remove it from the pan. Make sure the meat is well seared everywhere.
Remove the Magrets and place them on a plate covered with aluminium foil. Remove all the fat from the pan, but do not clean it.
Deglaze the pan with the orange juice.
Add the sugar, orange slices and Cointreau. Cook until the juices are caramelized, about 10 minutes at medium heat.
Add the Magrets back to the pan and let it cook for another 10 minutes basting them with the juices.
When they are ready, let them rest for 5 minutes then slice them and pour the juices on top
Serve with the potato dauphinoise and the vegetables of your choice.
Enjoy !

Notes

Calories 275 calories per serving
Fat 3 gr per serving
Carbohydrates 29gr per serving
Proteins 21 gr per serving
Sugar 26 gr per serving
Sodium 131 mg per serving

Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.

PIN FOR LATER;

Pasta a Frittata: Italian Fried Pasta

3rd November 2018 by Laura 1 Comment

Fried pasta is not even a recipe; it is what we, Italians, do when we have pasta leftover and don t want to cook anything. Fried cooked pasta is a classic in Itay and very popular with children.

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When we were children, my mother used to make it for us when they had guests coming for dinner.

She was sure we would get out of their way, eating it in our room in front of a cartoon.

Fried pasta is easy and quick to do and you can fry any cooked pasta.

But be aware, if your leftover pasta has been seasoned with tomatoes sauce, you will not have a crunchy fried pasta.

My favourite pasta a frittata is made with leftover spaghetti or linguni with pesto crunchy and full of cheese.

To make the best crunchy fried pasta, here are some tips:

You can boil the pasta and fry it, but you will have better results if the pasta is from the day before and it is completely cold.
Any type of pasta can be fried, and you can make it crunchy and thin or thick and soft.
The secret for a crunchy fried pasta is to use the right amount of pasta per egg and the addition of parmesan cheese.
If you don't want to use the egg, you can still stir fry the pasta by turning it regularly with a wooden spoon.

Pasta a Frittata: Italian Fried Pasta

5 from 1 vote

Pasta a Frittata: Italian Fried Pasta

This is not even a recipe; it is what I do when I have leftover pasta. My favourite is made with leftover linguni with pesto, but it can be made with any pasta.

Prep Time1 min

Cook Time5 mins

Total Time6 mins

Course: Pasta

Cuisine: Italian

Keyword: easy, fried pasta, leftovers

Servings: 1 people

Calories: 587kcal

Ingredients

100 gr left over pasta at room temperature My favourite are is leftover spaghetti with green pesto.
1 egg
3 tbsp parmesan cheese grated
1 tbsp butter
1 tbsp olive oil

Instructions

You can either cook 100 gr of spaghetti, or use leftovers. Even if seasoned it is fine.
Make sure they are at room temperature
Mix them with the egg and the Parmesan
Fry in a pan with butter
When it becomes brown and crunchy (like in the picture) turn it around with the help of the pan cover and slide it back in the pan to cook the other side
Enjoy warm or a t room temperature

Notes

Calories 587 calories per serving
Fat 22 gr per serving
Carbohydrates 75 gr per serving
Cholesterol 226 mg
Proteins 24 gr per serving
Sugar 4 gr per serving
Sodium 406 mg per serving

Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.

PIN FOR LATER;

This is not even a recipe; fried pasta is what Italian do when we have pasta leftover and don t want to cook anything. It is very popular with children. #yourguardianchef #pasta #Italianfood

How To Make Italian Gnocchi

28th October 2018 by Laura 4 Comments

Making Italian gnocchi from scratch is not difficult, in this step by step video I show how to make two different versions of gnocchi: fluffy and small gnocchi and firm and larger gnocchi. Watch the video below and you will see how easy it is.

Why two versions of gnocchi?

Depend on how you want to serve them and this is my personal preference.

The light and fluffy gnocchi are better served with a light sauce and can be more suitable as a starter or side dish.

While the chunky and firm gnocchi can be mixed with a stronger sauce like a ragu and served as a main dish.

There are no eggs in neither recipe, so they are a perfect option for a vegetarian or vegan dinner.

Light and Fluffy Gnocchi

These gnocchi have very little flour, as a consequence, the delicate flavour of the potatoes is more prominent.

They are perfect as a starter or side dish, served with a delicate sauce that doesn't overpower the potatoes but actually enhances their flavour.

You can find the recipe with step by step picture and instruction in this article:

Light and Fluffy Italian Homemade Gnocchi

You can find light gnocchi sauce recipes here:

Sage and Butter, Truffle cream or a fresh pesto.

How to make Italian Gnocchi

5 from 2 votes

How To Make Gnocchi

Making Italian gnocchi from scratch is not difficult, here I make chunky gnocchi with a cherry tomato sauce. In the video below I show how to make two different versions of gnocchi: fluffy and small gnocchi and firm and larger gnocchi.

Prep Time30 mins

Cook Time40 mins

resting time2 hrs

Total Time1 hr 10 mins

Course: Main Course

Cuisine: Italian

Keyword: gnocchi, Italian dumpling, potato

Servings: 6 people

Calories: 288kcal

Ingredients

For the gnocchi

4 old medium potatoes
1/2 cup semolina flour
1/4 cup all-purpose flour
1 tsp salt

For the cherry tomato sauce

3 cups Chopped Cherry tomatoes
3 leaves Chopped basil leaves
2 cloves garlic
2 tbsp Olive oil
1 tsp Salt
6 tbsp Freshly grated Parmesan cheese

Instructions

Making the gnocchi dough

Boil the potatoes for 20 minutes
Pierce with a knife to check that they are done
Peel immediately and mash the potatoes while still warm
Set aside and let them cool down COMPLETELY

Extra Tips For Making Gnocchi

DON'T peel the potatoes before boiling them or your gnocchi will be soggy.
If you don't have a rice, use a fork but do not use a blender as it will make them waxy.

Make the gnocchi sauce

Stir fry the garlic cloves
Remove the cloves from the pan
Add the chopped cherry tomatoes
Add the basil leaves
Let it simmer covered, turning from times to times

How to make gnocchi dough

Once the potatoes are cold, mix them with the flours and the salt
Mix the dough by hand until smooth
Take a small amount of dough, enough to fill your palm
Roll it and make a long thick string
Cut the gnocchi into shape
Repeat until all the dough is shaped into gnocchi
To indent the chunky gnocchi you can use a gnocchi board or the back of a fork.
Apply a small pressure on the gnocchi against the fork while pushing them down.
Lay the gnocchi on a floured tray
Keep the gnocchi separate otherwise they stick to each other
Dust with more flour

How To Cook Gnocchi

Bring a pot of salted water to boil, same as for cooking pasta
Drop some gnocchi into the boiling water, not too many. Just enough to cover the bottom of the pan.
Once the gnocchi start to float, remove them with a skimmer and place them directly in the pan where you have your gnocchi sauce.
Stir gently into the sauce
Once they are all floating, add more gnocchi until they are all cooked

How To Serve Gnocchi

Serve the gnocchi still warm adding plenty of Parmesan cheese

Video

Notes

Calories 288 calories per serving
Fat 8 gr per serving
Carbohydrates 41 gr per serving
Proteins 11 gr per serving
Sugar 5 gr per serving
Sodium 1107 mg per serving

Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.

PIN FOR LATER:

Making Italian gnocchi from scratch is not difficult, in this step by step video I show how to make two different versions of gnocchi: fluffy and small gnocchi and firm and larger gnocchi. Watch the video below and you will see how easy it is. #yourguardianchef

Italian Rice Stuffed Tomatoes

14th August 2018 by Laura 1 Comment

These rice stuffed tomatoes are a classic Italian recipe, they can be prepared ahead of time and baked just before dinner.

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They are a great option for vegetarian, celiac and even vegan as the cheese is an optional ingredient.

The rice to use is Carnaroli rice, which is the same type of rice used for risotto.

The rice will be crunchy outside and soft and creamy inside, that is why the type of rice is very important.

It cooks in the oven as a pilaf rice, but there is no need to add any stock.

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Italian rice stuffed tomatoes

5 from 1 vote

Italian Rice Stuffed Tomatoes

These rice stuffed tomatoes are a classic Italian recipe, they can be prepared ahead of time and baked just before dinner.

Prep Time20 mins

Cook Time45 mins

Total Time1 hr

Course: Main Course

Cuisine: Italian

Keyword: glutenfree, tomatoes, Vegan

Servings: 11 people

Calories: 210kcal

Ingredients

11 medium tomatoes make sure they are juicy
3 cup rice carnaroli
1.5 tbsp salt
1 cup Parmesan or mozzarella cheese Optional for vegan/vegetarians option
1/2 cup chopped basil leaves
5 tbsp Extra virgin olive oil

Instructions

Put the tomatoes into a baking plate, cut the tops and keep them aside
With a spoon scoop out the inside of the tomatoes. Leave inside the tomatoes any juices that remain.
Season the tomatoes with salt and some olive oil
In a separate bowl chop the inside of the tomatoes.
Season with olive oil and salt
Add the rice
Add the parmesan or the mozzarella cut in cubes
and add the chopped basil leaves
Mix all well
Fill the inside of the tomatoes with the rice mix
Spread the remaining rice around the tomatoes
Sprinkle with olive oil
Put back the tomatoes tops and sprinkle with some more olive oil
Bake in the oven at 180 C - 350 F for 45 minutes until the rice is nicely browned
Enjoy warm

Video

Notes

Calories 210 calories per serving
Fat 2 gr per serving
Carbohydrates 43 gr per serving
Proteins 4 gr per serving
Sugar 4 gr per serving
Sodium 62 mg per serving

Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.

PIN FOR LATER:

These rice stuffed tomatoes are a classic Italian recipe, they can be prepared ahead of time and baked just before dinner. #yourguardianchef #vegeratian #glutenfree #vegan

Healthy Cod Recipe Baked with Potatoes

6th August 2018 by Laura 12 Comments

This healthy cod recipe is a classic here in Italy, the cod cooks in the oven for 20 minutes over a thin layer of potatoes and onions.

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It is very easy to make and it is perfect for the Summer as it cooks quickly in the oven.

You can use either cod or haddock, both chunky flaky fish that can be baked in 20 minutes.

It is a light healthy dinner and here I serve it with a healthy baked ratatouille.

If you are either on a diet or have friends over, this dinner is both healthy and fancy.

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Halibut Baked With Potatoes And Onions

5 from 5 votes

Healthy Cod Recipe

This healthy cod recipe is a classic here in Italy, the cod cooks in the oven for 20 minutes over a thin layer of potatoes and onions.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

Cuisine: Italian

Keyword: fish, healthy meal, seafood

Servings: 2 people

Calories: 348kcal

Ingredients

1 filet halibut or cod
2 small potatoes
1 onion
1 tsp salt
pepper
2 tbsp extra virgin olive oil

Instructions

Use a small baking tin about the same dimension as the halibut filet, lightly grease with olive oil
Peel the potatoes and the onion and slice them very thin with a slicer
Cover the base of the baking tin with a layer of potatoes and onion seasoned with salt and pepper
Season the halibut filet with salt and pepper on both sides and lay it on top of the potatoes
Pour 1 more tbsp of olive oil on top
Cook in a hot oven for 20 minutes at 180 C 350 F

Video

Notes

Calories 348 calories per serving
Fat 15 gr per serving
Carbohydrates 31 gr per serving
Proteins 24 gr per serving
Sugar 6 gr per serving
Sodium 1237 mg per serving

Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.

PIN FOR LATER:

This healthy cod recipe is a classic here in Italy, the cod cooks in the oven for 20 minutes over a thin layer of potatoes and onions. #yourguardianchef #seafood #healthyfood

Easy Ratatouille Recipe Baked

6th August 2018 by Laura 10 Comments

This is an easy ratatouille recipe, quicker and healthier to make than a traditional one and you are not compromising in taste and creaminess.

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A traditional ratatouille can be very labor intensive to make as all the vegetables should be fried separately to preserve their creamy taste.

With this method, all the vegetables are baked in the oven for 1.5 hours, and even if it takes a long time to cook, it doesn't require your full attention.

I make large quantities and store it in the fridge.

This baked ratatouille is even better if it rests for a day as all the flavors nicely combine overnight.

You can eat as much as you want, the amount of olive oil required is much lower than a traditional ratatouille, there is hardly any fat making it a healthier option.

I tried this recipe in two different ways:

Using fresh tomatoes
Using tomato sauce

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Easy Ratatouille Recipe Baked

5 from 5 votes

Easy Ratatouille Recipe Baked

This baked ratatouille is a healthy option as it uses less olive oil. There are 2 options: 1 using fresh tomatoes for a more delicate taste and 2 with tomato sauce for a richer taste

Prep Time15 mins

Cook Time2 hrs 30 mins

Total Time2 hrs 45 mins

Course: Side Dishes

Cuisine: French

Keyword: healthy meal, side dish, vegetables

Servings: 6 people

Calories: 175kcal

Ingredients

3 red peppers
4 zucchini
3 eggplants
2 onions
4 cloves garlic
10 leaves basil or 1 tbsp Provencal herbs
2 tsp salt
3 tbsp extra virgin olive oil
pepper
4 fresh tomatoes or 1 can of tomato sauce

Instructions

Prepare all the ingredients, washed, peeled and cut into cubes
Grease with olive oil a large baking tray
Add all the vegetables, basil, garlic season and stir. If you are using tomato sauce instead of fresh tomatoes, leave it for later.
Bake in the oven at 180 C - 350 F for 30 minutes
Stir all the vegetables and put back in the oven for another 30 minutes
Add the tomato sauce, stir and put back in the oven for another 30 minutes
The ratatouille can be served immediately or the next day

Video

Notes

Calories 175 calories per serving
Fat 8 gr per serving
Carbohydrates 25 gr per serving
Proteins 5 gr per serving
Sugar 16 gr per serving
Sodium 794 mg per serving

Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.

PIN FOR LATER:

This is an easy ratatouille recipe, quicker and healthier to make than a traditional one. It is a great option for vegan and vegetarian. #yourguardianchef #vegan #vegetarian #healthyfood

Deep Fried Eggplant Balls

28th July 2018 by Laura 10 Comments

Deep fried eggplant balls is a classic recipe from the South of Italy, flavoured with basil, garlic and Parmesan, even the fuzziest children will devour those delightful vegetable bites. They are perfect to serve as a starter, on a buffet table or as canapes.

Jump to Recipe : Jump to Video : Print Recipe

Make sure you read the recipe before you make them.

Here few pointers:

Once the eggplants are cooked in the microwave, you need to let them cool down completely before you can squeeze out all the water.
So you need to microwave them at least a few hours before making the deep fried eggplant balls.
You can do most of the work the day before and just fry them the same day.
The longer the mix rests in the fridge the more the eggplants absorb the flavour of the garlic, basil and Parmesan.
So best to prepare the mix the day before.
If you have any deep fried eggplant balls left over, and that is a big IF, you can eat them the next day. Even served at room temperature, they are delightful.

For this recipe I use regular eggplants.

So here are few more tips:

When I buy eggplants I always choose the thinnest as they usually have fewer seeds. I hate when I open an eggplant and the flesh is full of seeds, I often end up throwing it away.
Once the eggplants are cooked in the microwave and the water is squeezed, they reduce in size, so make sure you have enough eggplants.
If you don't have a microwave, you can boil the eggplants but do not cut or peel them before you boil them, otherwise, they will absorb all the water.

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Deep Fried Eggplant Balls

Deep Fried Eggplant Balls

5 from 4 votes

Deep Fried Eggplant Balls

Deep fried eggplant balls is a classic recipe from the South of Italy, even the fuzziest children will devour those delightful vegetable bites. They are perfect to serve as a starter, on a buffet table or as canapes.

Prep Time20 mins

Cook Time1 hr

Resting time3 hrs

Total Time1 hr 20 mins

Course: Appetizer

Cuisine: Italian

Keyword: bites, Eggplants, fried

Servings: 16 balls

Calories: 127kcal

Ingredients

6 medium eggplants
3 cups breadcrumbs
2 eggs
1/2 cup chopped basil leaves
1 minced garlic clove
1/2 cup freshly grated Parmesan
2 tsp salt
1 lt oil for deep frying

Instructions

Peel and cut the eggplants into small cubes
Cove and put in the microwave for 10 minutes at high power
Open carefully make sure you don't get burned by the steam. Stir and put back in the microwave for 10 more minutes
Let it cool down completely, 1 or 2 hours
Taking a handful at the time squeeze out the water
Mix with all the ingredients. You can prepare it the day before and let it rest in the fridge overnight
Shape them into oval balls that fit into the palm of your hand
Deep fry in oil
Once cooked place on an absorbent kitchen paper to drain the excess oil
You can eat them hot or at room temperature

Video

Notes

Calories 127 calories per serving
Fat 3.4 gr per serving
Carbohydrates 13 gr per serving
Proteins 4 gr per serving
Sugar 6 gr per serving
Sodium 65 mg per serving

*Assuming 70% increase in calories for fried food

Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.

PIN FOR LATER:

Deep fried eggplant balls is a classic recipe from the South of Italy, even the fuzziest children will devour those delightful vegetable bites. #yourguardianchef #appetizers #vegetarian #buffet

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