Eggplant fritters #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Eggplant |
| 1 | teaspoon | Vinegar |
| 1 | Egg | |
| ¼ | teaspoon | Salt |
| 3 | tablespoons | Flour |
| ½ | teaspoon | Baking powder |
Directions
Peel & slice eggplant. Cook until tender in boiling, salted water. Add vinegar & let stand for a minute to prevent discoloration. Drain eggplant & mash. Beat in other ingredients & drop from spoon into hot fat, turning the fritters so they brown evenly. Drain well on paper towels & keep warm.
Finely chopped onions, parsley, etc., may be added.
MRS S.L.A. (CATE) MARSHALL
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .