Ingredients:
2 Eggplants
2 Eggs
2 Tablespoon of minced garlic
4 Tablespoons of flour
Salt and Pepper for taste
Vegetable Oil
2 Tablespoons of butter
Directions:
- Peel and cube the eggplants.
- Add to boiling water. Once they are mushy, take out and drain.
- Mash the eggplant and then add the rest of the ingredients.
- Add oil to a pan. Honestly, I have no idea how much oil I use. I do the eye test and pour enough to cover the pan.
- Drop a spoonful of batter in the oil.
- When the fritter has started to brown, flip. I like mine really crispy and will flip them back and forth a few times before I take them out. It takes about 5 minutes to cook.
- Take the fritters out of the pan and let them sit on a paper towel to drain the oil.
Topping the Eggplants:
I usually don’t add any toppings to my eggplant fritters. I like the way they are. Some good options are honey, powdered sugar, spicy aioli, and ranch dressing.
Eggplant fritters go with just about anything and are easy to make. Enjoy.
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