Our marathon fry fest continues with the lighter side of the Neapolitan Fritti, fried vegetables.
We chose melanzane (eggplant) and zucchini, but of course this process would work equally as well on mushrooms, peppers, green beans, even carrots, though you might want to parboil them first.
Here in Napoli, a plate of Neapolitan frieds usually includes zucchini, though often in thinner strips than we made it and quite often eggplant.
Of all the frieds, these are the simplest and quickest to make and are a great snack to serve up to family or friends on the fly. Simply wash, cut, batter and fry. Of course, it never hurts to get a little help from a friend, or in this case, big brother Massimo.
1/2 Kilo Eggplant
1/2 Kilo Zucchini
100 Grams Parmigiano
Salt and Pepper
Wash the eggplant
Cut the ends off, but do not peel
Cut into rounds about 1cm thick
Put the eggplant in a pot or large bowl of cold water with about 40 grams of salt
Cover with a dish towel and let set for about 1 hour
Drain the eggplant, squeeze the excess water out of the rounds with your hands and drain on paper towels
Wash the zucchini
Cut the ends off but do not peel them
Cut into spears
Beat together the eggs, parmigiano and salt and pepper
Dredge the vegetables in the flour then dip in the eggs
For a nice doughy consistency, repeat the process once more
Fry the vegetables in batches in hot oil until they are golden brown
Remove to paper towels to drain