Eggplant (Aubergine) Fritters

"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."
 
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Ready In:
30mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • Boil egplant, unpeeled, until soft.
  • Cut in half and scoop out the pulp; mash well and cool.
  • When cold, stir in seasonings and eggs.
  • Add cream; sift in flour, using more if necessary to make a rather stiff batter.
  • Preheat oil to 360°F.
  • Drop batter in by spoonfulls and cook until golden brown.
  • Drain on absorbent paper or paper towels.

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