2 large eggplant, cut into chunks

150g finely grated pecorino (or vegetarian alternative)

100g pine nuts, toasted

300g gluten free breadcrumbs, plus extra if needed

3 medium eggs, lightly beaten, plus extra if needed

Gluten free flour, for dusting

vegetable or olive oil, for frying

Serves - 4


Put the eggplant in a saucepan and cover with boiling water. Boil for 10 mins, then drain and leave to cool.

Take handfuls of the eggplant, squeeze out the excess water and put the pulp in a bowl, add with the cheese, nuts, 200g of the gluten free breadcrumbs and half the egg.

Mix together and season really well (eggplant 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 gluten free breadcrumbs to get the right consistency.

Roll each ball in gluten free 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 gluten free breadcrumbs, and put them back on the baking sheets (you may find you need more gluten free 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.

Recipe adapted from: Good Food
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