Cooking Louisiana Eggplant Fritters

Mama's Eggplant Fritters

I used to live for "eggplant season", when my mom would fix a batch of these golden brown lip-smackers.

Eggplant Fritters

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.

The 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. 

Using a regular tablespoon, drop the batter, one spoonful at a time, into oil heated to 350F. (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.  

Allow to cool and dust with confectioners' sugar.

 

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