| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetable | 4 | Servings | |
INGREDIENTS
| 1 | sm | Eggplant |
| 1 | ts | Vinegar |
| 1 | Egg | |
| 1/4 | ts | Salt |
| 3 | tb | Flour |
| 1/2 | ts | Baking powder |
INSTRUCTIONS
Peel & slice eggplant. Cook until tender in boiling, salted water. Add vinegar & let stand for a minute to prevent discoloration. Drain eggplant & mash. Beat in other ingredients & drop from spoon into hot fat, turning the fritters so they brown evenly. Drain well on paper towels & keep warm. Finely chopped onions, parsley, etc., may be added. MRS S.L.A. (CATE) MARSHALL From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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