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Eggplant (Aubergine) Fritters

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“A delicious little bite from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Small portions would make a nice appetizer. Cooking time approximate.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil egplant, unpeeled, until soft.
  2. Cut in half and scoop out the pulp; mash well and cool.
  3. When cold, stir in seasonings and eggs.
  4. Add cream; sift in flour, using more if necessary to make a rather stiff batter.
  5. Preheat oil to 360°F.
  6. Drop batter in by spoonfulls and cook until golden brown.
  7. Drain on absorbent paper or paper towels.

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