Sweet Eggplant Fritters

7
Debora Hotard

By
@Grammiedebbie02

This is a huge family favorite. My mom used to make these for my siblings and me when we returned home from school as an after school snack. We also had them for breakfast 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!

Blue Ribbon Recipe

What a surprising flavor in these sweet little fritters! Honestly, if we didn't prepare the recipe we wouldn't realize they were made with eggplant. Even proclaimed eggplant haters will love these little nuggets of yumminess. They have a crisp outside with a soft, sweet, and chewy inside. They're good without powdered sugar... but even better with it.

Note: We added the milk a tablespoon at a time and ended up using 2 tablespoons. You may need more/less depending on your eggplant. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 4 votes

Comments:
Prep:
15 Min
Cook:
30 Min
Method:
Pan Fry

Ingredients

  • 1 1/2 c
    self-rising flour
  • 1 large
    egg, beaten
  • 1/3 c
    sugar
  • 1 1/2 c
    mashed eggplant (peeled and diced, then boiled until soft, drained and mashed)
  • 1 tsp
    pure vanilla extract
  • ·
    enough milk to make a thick batter
  • ·
    oil for frying
  • ·
    powdered sugar

How to Make Sweet Eggplant Fritters

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 becomes hot enough, drop batter by tablespoons full into the hot oil.
  3. Fry until browned. Turn and fry the other side.
  4. Drain on paper towels.
  5. Sprinkle with powdered sugar.
  6. 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.

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