Aubergine Polpettine

|Little Sicilian savoury-sweet morsels a bit like meatballs but made with flavoursome aubergine flesh. Serve plain or with a fresh tomato sauce for dipping. Serve as a starter! |aubergine|125g currants soaked and drained2 aubergines150g pecorino finely grated100g pine nuts toasted300g breadcrumbs plus extra if needed3 eggs lightly beaten plus extra if neededflour for dustingvegetable oil or olive oil for frying|Cover the currants with boiling water and set aside to soak. Put the aubergines in a saucepan and cover with boiling water. Boil for 10 mins then drain and leave to cool. Take handfuls of the aubergine squeeze out the excess water and put the pulp in a bowl. Drain the currants and add with the cheese nuts 200g of the breadcrumbs and half the egg. Mix together and season really well (aubergines 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 breadcrumbs to get the right consistency.Roll each ball in flour then put them on baking sheets cover with cling film and chill until you want to cook them. When youre ready to serve dip each ball in egg then the breadcrumbs and put them back on the baking sheets (you may find you need more 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 its 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.|30.00 minutes|6|https://www.bbcgoodfood.com/recipes/aubergine-polpettine