Sweet Eggplant Fritters

Debora Hotard


This is a huge family favorite. My mom used to make these for my siblings and I when we returned home from school as an after school snack. We also had them for breakfat, or served as a side to smothered potatoes. Heck, they are so good, you just want to eat them any old time. I made them for my kids and they loved them as much as I did growing up. It sure puts a smile on my hubby's face too when I make these. I think it is his favorite eggplant dish!

pinch tips: Perfect Bacon Every Time



15 Min


30 Min


Pan Fry

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a surprising flavor in these sweet little fritters! After first bite, they are sure to be a hit with any crowd.


1 1/2 c
self-rising flour
1 large
egg, beaten
1/3 c
1 1/2 c
boiled, drained and mashed eggplant
1 tsp
pure vanilla extract
enough milk to make a thick batter
oil for frying
powdered sugar

Directions Step-By-Step

Mix well all ingredients together, except milk. Add enough milk to make a thick batter. (Should be softer than a drop biscuit dough, but thicker and heavier than a pancake batter.)
Place about 1/2" of vegetable oil in heavy skillet, heat. When the oil become hot enough, drop batter by tablespoons full into hot oil. Fry until browned, turn and fry other side.
Drain on paper towels, sprinkle with powdered sugar.
Note: I have made these on a griddle sprayed with butter flavored cooking spray. I did have to thin the batter a little more than usual, but it worked well enough. It is a great way to take out some of the calories and cholesterol if you are concerned about that.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids