Eggplant Fritters

Ingredients

• 1 pt. eggplant pulp
• 0.5 teaspoon salt
• 0.5 cup sifted flour
• 0.5 teaspoon pepper
• 2 eggs, well beaten
• Few drops onion juice

Method

1. 1

   Cut eggplant in pieces and drop in boiling salted water to which a tablespoon of vinegar has been added.

2. 2

   Boil until soft.

3. 3

   Drain thoroughly and wash.

4. 4

   To one pint of eggplant pulp, add the sifted flour, well beaten eggs, salt, pepper and onion juice.

5. 5

   Fry in small cakes in hot fat, browning on both sides.

6. 6

   Drain on paper.

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 13. The excerpt below is the record exactly as published.

EGGPLANT FRITTERS 1 pt. eggplant pulp V2 teaspoon salt V2 cup sifted flour Vs teaspoon pepper 2 eggs, well beaten Few drops onion juice

Cook this with the app: pantry check, scaling, and the assistant.