Eggplant (Aubergine) Fritters |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A delicious little bite from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Small portions would make a nice appetizer. Cooking time approximate. Ingredients:
1 eggplant |
1/2 teaspoon salt |
1/8 teaspoon pepper |
3 eggs, well beaten |
1/2 cup cream or 1/2 cup evaporated milk |
1 cup flour |
oil, for frying |
Directions:
1. Boil egplant, unpeeled, until soft.
2. Cut in half and scoop out the pulp; mash well and cool.
3. When cold, stir in seasonings and eggs.
4. Add cream; sift in flour, using more if necessary to make a rather stiff batter.
5. Preheat oil to 360°F.
6. Drop batter in by spoonfulls and cook until golden brown.
7. Drain on absorbent paper or paper towels.
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