Eggplant Fritters
6 servings

1	whole eggplant, peeled and cut to medium dice
1	each egg, beaten
2	tablespoons milk
1	cup flour
1	teaspoon baking powder
1/8	teaspoon cayenne
1/4	teaspoon salt
1/4	teaspoon black pepper
peanut oil, for frying
 
Heat 2 quarts salted water in a saucepot, over medium heat.  Add eggplant, 
bring to a boil, reduce heat, and simmer for 10 minutes, until tender.  
Remove with a slotted spoon and drain well.  Mash eggplant to a smooth puree.  
Combine with egg and milk, mix well.  Sift together flour, baking powder, 
cayenne, salt, and pepper.  Gradually beat into eggplant mixture, until 
smooth.  Heat oil to 375 degrees, drop batter, by tablespoonfuls, into hot 
oil, and fry until golden.  Drain on a cooling rack and blot with paper 
towels.  Serve hot or warm.

Nutrition Facts
Amount Per Serving: Calories 116 - Calories from Fat 31
Percent Total Calories From: Fat 27%, Protein 12%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, 
Cholesterol 36mg, Sodium 171mg, Total Carbohydrate 18g, Dietary Fiber 0g, 
Sugars 0g, Protein 4g, Vitamin A 87 units, Vitamin C 0 units, Calcium 0 
units, Iron 0 units

Copyright (c) 1997-2004 Salvatore's Kitchen.