Ingredients
Equipment
Method
Croquette Preparation
- Prepare the Eggplant: Cut the eggplant into 16 slices about 1/2 inch thick and sprinkle with salt. Let sit in a colander for 30-45 minutes.
- Assemble the Croquettes: Place a slice of scamorza and a slice of plum tomato between two eggplant slices, pressing them together firmly.
- Set Up the Coating Station: Set up three shallow bowls with flour, beaten egg, and breadcrumbs.
- Coat Each Croquette: One at a time, coat each assembled croquette in flour, dip into the beaten egg, and roll in breadcrumbs.
- Heat the Oil: Heat oil in a frying pan to 350°F (175°C).
- Fry to Perfection: Fry the croquettes for 2-3 minutes until golden brown.
- Drain and Season: Drain on paper towels and season lightly with salt. Serve immediately.
Nutrition
Notes
These croquettes are best enjoyed hot and crispy, perfect for gatherings and casual parties. Serve with marinara sauce or aioli for extra flavor.
