I used to live for "eggplant season", when my mom would fix a batch
of these golden brown lip-smackers.
1 med eggplant
1 tsp salt
1 cup sugar
1 egg, slightly beaten
4 - 6 tbsp vanilla extract
1 tsp baking powder
2-1/2 cups flour (read below)
4-6 cups water to boil eggplant
Peel and cube eggplant into 1" chunks. Put eggplant, salt,
& water into large pot over medium high heat and cook until
chunks are soft & dark green. Remove from heat & drain away
liquid. Transfer eggplant into a bowl, add sugar, then let cool for
about 15 minutes. Add the egg & mix well. Add vanilla & mix
well. Sift in half the flour & baking powder & mix well. (The exact
amount of flour may vary due to the fact that all eggplant are not
created equal in size.
difficult part of this recipe is getting the consistency of the
batter correct. It shouldn't be so thin as to run off the spoon, nor
so dry that it won't come off at all. Add flour to get it right. Using your fingers to remove
the batter from the spoon into the oil. It's kind of like making
hush puppies from scratch.
a regular tablespoon, drop the batter, one spoonful at a time, into
oil heated to 350ºF. (They swell up.) Fry each
"glob" of batter until golden brown on both sides. This
means you have to flip them over at some point. Note: THESE CAN
BURN so watch them closely. Remove them when done by
scooping them out onto paper towels.
to cool and dust with confectioners' sugar.