Sweet Eggplant Fritters

Debora Hotard

By
@Grammiedebbie02

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!


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Comments:

Prep:

15 Min

Cook:

30 Min

Method:

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.

Ingredients

1 1/2 c
self-rising flour
1 large
egg, beaten
1/3 c
sugar
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

1
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.)
2
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.
3
Drain on paper towels, sprinkle with powdered sugar.
4
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