Italian homemade fritters

These Italian homemade fritters are easy to do and offer a different way to eat vegetables as eggplant, cauliflower and chard (but not only! You can use this recipe for anything else you believe is doable!). Eggplant fritters You’ll need (4 people): • 1 kg eggplant • 2 eggs • Milk • Wheat flour • Salt • Oil to fry (I use extra virgin olive oil) How to do it: Wash and peel the eggplants, cutting them in cubes. Then cook them in boiling water and strain it through a colander. Beat the two eggs and add a couple of spoons of wheat flour and about half glass of milk. Mix it well, it has to become a very homogeneous and soft cream. Add more wheat and/or milk if necessary. Salt it. Squeeze the eggplant, mash it up with a fork and mix it with the batter. Then put abundant oil into a frying pan and put small portions of the mix using a spoon (one abundant spoon should be enough for each unit. Leave them cook for a while, without touching them often, otherwise they will absorb too much oil. Then turn them to cook on the other side. When they are colored, take them off and put them on absorbent paper and cook another ones. It’s done! It is also a trick to help children eat vegetables, as they are very tasty. Do the same for cauliflower. In this case, you can cook it with a steamer and then mash it up before mixing. The same for chard, in this case, after squeezing, chop it to avoid big pieces inside the fritters.