Stuffed Aubergine Fritters

Crispy stuffed aubergine fritters are filled with melted Scamorza cheese and tender Italian Prosciutto Cotto. Perfect served hot for a quick indulgent snack or even main course.

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Serve 2-3, Preparation 20 mins, Cooking 10 mins

• 1 medium-sized aubergine
• 100 g plain flour (3.5 oz / 3/4 cup)
• 100 g Italian Prosciutto Cotto (cooked ham), sliced (3.5 oz / 3–4 slices)
• 100 g Scamorza cheese, sliced (3.5 oz / 3–4 slices)
• 2 beaten eggs
• 100 g breadcrumbs (3.5 oz / 1 cup)
• 500 ml peanut oil or extra virgin olive oil for deep-frying (2 cups)
• salt, to taste

 

Method

1. Slice the aubergine into 1/2 cm thick rounds.

2. Lightly score the flesh of each slice with a knife.

3. Assemble the aubergine sandwiches:

   • Place one slice of aubergine, top with a slice of Prosciutto Cotto and a slice of Scamorza cheese.

   • Cover with another aubergine slice and gently press together.

4. Coat each sandwich first in flour, then dip in beaten eggs, and finally coat with breadcrumbs. Repeat for all slices.

5. Heat the peanut oil in a frying pan over medium heat. Fry the aubergine fritters for 2–3 minutes per side, until golden brown.

6. Drain on a plate lined with double paper towels, season with a pinch of salt, and serve immediately while hot and melty.

💡 Pro tip: For extra flavour, sprinkle smoked paprika or freshly ground black pepper into the breadcrumbs before coating.

 

(1 votes, average: 5.00 out of 5)
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