Pitticelle.

The name, local to the Region of Cosenza; you will find these bite sized treats in most Calabrian households during the summer.

Pitticelle is basically an eggplant meat ball minus the meat, and every time I make them I’m reminded of Calabria. Unfortunately the eggplants normally used for this recipe are slightly sweeter and only local to Southern Italy, but you will still very much enjoy the version with eggplants that are more accessible!

4-5 eggplants cut into rough 1/2 inch pieces

1-2 cups of bread crumbs

1-2 cups of grated parmesan

4 cloves of finely chopped

2 medium sized eggs

4 Basil leaves roughly chopped

1/2 teaspoon of sea salt

Canola/grape seed/vegetable oil for frying

-In a large pot add eggplant and water. Bring to a boil and cook to “fork tender” (thats when it’s soft enough for your fork to pierce through it). Drain water. Set aside and allow eggplants to cool (may take around 30 mins).

-Once eggplant cools, squeeze out access water from eggplants using hands. Then place eggplant in a mixing bowl and add rest of ingredients. (aside from the oil, thats for cooking them in). Mix using hands.

-In a large frying pan, fill with just under a centimeter of oil. Keep on medium heat.

-Take small amount of mixture and roll in hands, add to pan one by one.

-Allow each ball to brown on one side before turning (this prevents mixture from falling apart in pan). Use a fork to turn.

-Once brown and crispy, place on a plate with paper towel to remove access oil and cool.

Enjoy them before they’re gone!