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Eggplant Fritters


2 eggs, beaten
1 cup buttermilk
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1-1/2 cups flour
4 Tablespoons cornmeal
1 medium eggplant, peeled and cubed
oil

Combine eggs, buttermilk, and dry ingredients, mixing well. Fold eggplant cubes into batter. Drop by large spoonfuls into hot deep oil in skillet. Fry until lightly browned on both sides. Drain well on paper towels; serve immediately.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.