eggplant fritters

Victoria Champagne Benoit

"I grew up with in south louisiana, where we and many relatives had large lush vegatable gardens. One thing I recall is not wanting to eat those vegtables as a child. But, when you can make fritters out of them, as my mom, and a few of my aunts did, that was a different story! This is the recipe for an eggplant version of fritters I hope you will also enjoy."
Added to shopping list. Go to shopping list.

Ingredients

0 servings
Serving size has been adjusted!
Original recipe yields 0 servings



May we suggest

ADVERTISEMENT

Directions

  • Prep

  • Cook

  • Ready In

  1. Peel and chop eggplant into 1/2 - 1 inch cubes.
  2. Place in large enough pot for boiling.
  3. Boil until just tender.
  4. Drain with colander and allow eggplant to cool.
  5. Remove as much liquid as possible.
  6. Mix eggplant, sugar, and beaten egg.
  7. Add the biscuit mix, flour, vanilla, and baking powder and mix very well.
  8. Drop by tablespoonfuls into hot oil. Fry until golden brown on both sides.
  9. Use slotted spoon to remove from oil/ drain on paper towels.
  10. Serve with warm honey for dipping if you wish, or sprinkle w/ powdered sugar.

Reviews

Read all reviews 0

Other stories that may interest you