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Ingredients
- 1 eggplant
- 12 teaspoon salt
- 18 teaspoon pepper
- 3 eggs, well beaten
- 12 cup cream or 12 cup evaporated milk
- 1 cup flour
- oil, for frying
Method
- Boil egplant, unpeeled, until soft.
- Cut in half and scoop out the pulp; mash well and cool.
- When cold, stir in seasonings and eggs.
- Add cream; sift in flour, using more if necessary to make a rather stiff batter.
- Preheat oil to 360F.
- Drop batter in by spoonfulls and cook until golden brown.
- Drain on absorbent paper or paper towels.