These easy eggplant fritters can be deep-fried or cooked in a smaller amount of oil in a skillet. The eggplant is mashed and mixed with a small amount of flour and an egg to make the easy batter.
The recipe is easily doubled or tripled.
- vegetable oil for frying
- 1 egg (beaten)
- 2 teaspoons baking powder
- 2 tablespoons all-purpose flour
- 1 medium eggplant (about 1 cup mashed)
- dash salt
- dash freshly ground black pepper
- 1 tablespoon butter, softened
- In a deep, heavy saucepan or skillet, heat about 3 inches of vegetable oil to 370 F.*
- Peel, slice, and cook eggplant in boiling salted water until tender; drain thoroughly and mash.
- In a bowl, beat the egg. Add 1 cup of mashed eggplant, flour, baking powder, salt, pepper, and butter. Mix until well blended.
- Drop the batter by spoonful into the hot fat and fry until golden brown. Fry about 4 to 6 at a time, depending on the size of the pan and amount of oil. Don't crowd them. Remove with a metal slotted spoon to the paper towels to drain.
*The fritters may also be fried like pancakes. Fry them in a skillet with just enough oil to keep them from sticking. Flip to brown both sides.
- Small batches are necessary to keep the temperature of the oil from dropping too low.
- If you are going to serve them all at once, have the oven preheated to 200 F. Keep batches warm in the oven while frying the remaining fritters.