I collect old cookbooks and love to scour them for new and unique recipes. My latest find is just a gem. It is Elsie's Cookbook, and yes, Elsie is a cow. Published in 1952 the recipes are basic yet bounding in flavor and this recipe for Eggplant Fritters is no exception. These fritters are sweet, light and airy. No one will ever know your main ingredient is eggplant.
Author: Elsie the Cow & Harry Botsford
Serves: 4-6 servings
- 1 eggplant*, medium, peeled and sliced
- 1 egg, beaten
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 4 tablespoons flour, approximately
- Peel, slice and boil eggplant until tender. You will notice they change color a bit just before softening. Mash until smooth. An immersion blender will work well. Add beaten egg, salt, baking powder, sugar and enough flour to thicken batter. You are looking for a slightly thicker batter than for pancakes, but very slight.
- Here is where I deviate from the directions. The directions say to drop by the spoonful on to a hot skillet or frying pan and brown on both sides. This will give a flat pancake like fritter. However, I wanted a round airy fritter, so I fried them in oil. To deep fry, put about 1" of oil in a wok or small skillet (to save on oil) along with a pad of butter. When the butter melts and the oil begins to sizzles add the batter ( approximately 1 teaspoon) for each fritter. When golden brown turn them to cook the other side. Remove from oil and place on a paper towel lined plate.