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Eggplant Fritters

User Rating 3 Star Rating (4 Reviews)


Eggplant Fritters
Serve these tasty eggplant fritters with salsa or a Creole style sauce.


  • 1 egg, beaten
  • 2 teaspoons baking powder
  • 2 tablespoons flour
  • 1 medium eggplant, about 1 cup mashed
  • dash salt
  • dash pepper
  • 1 tablespoon butter, soft


Peel, slice, and cook eggplant in salt water until tender; drain well and mash. To 1 cup mashed eggplant, add beaten egg, flour, baking powder, salt, pepper, and butter. Blend well. Drop into deep hot fat, about 370°, and fry until brown, or cook like cakes, using just enough oil to keep them from sticking.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Eggplant fritters, Member guenther93

These will never be crisps; there is just too much eggplant in them. I like the soft center. My mother made these as long as I can remember, since 1945, anyway. The recipe is nearly identical to the one in the first edition of the Joy of Cooking. This original recipe called for a tablespoon of vinegar--lemon juice is better. That recipe called for deep frying, but doing them in a skillet with butter is fine. Rather than boiling the eggplant, just put it, whole, in a microwave for 4-5 minutes, then, when cool enough, scrape it off the skin, and then follow the rest of the recipe. Wonderful!

22 out of 23 people found this helpful.

See all 4 reviews

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