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.
- 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.
- 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.