MEATLESS MEATBALLS (EGG FRITTERS)
3 eggs, beat with eggbeater until frothy Gently add (with a fork): A little Salt & Peper 1 medium clove garlic, chopped very fine 1/2 cup breadcrumbs 1 Tablespoon grated Romano or Parmesan cheese 2 teaspoons chopped fresh parsley (or ½ teaspoon dried) 2 teaspoons chopped fresh basil (or ½ teaspoon dried)
Let it rest a few minutes, it will thicken as it rests. It will be a thick batter which you drop from the side of a soup spoon into hot olive oil in skillet. Dropping them from the side of the spoon makes a nice oval shape. Brown on medium heat on both sides just until golden, then drop into simmering spaghetti sauce. Fritters only need to cook in sauce about 30 minutes, so I add them to sauce when it is almost done. I hope this is the recipe you want, they are really good.
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