Eggplant Fritters

12 servings Prep: 15 m Cook: 25 m Total: 40 m Beginner
Eggplant Fritters
We grew up poor and ate anything that didn’t eat us. When I had kids, Mom and Grandma would make fritters of all kinds for my children—eggplant, corn, even squash. It was a treat, they couldn’t wait to go visit so they could get these crispy, sweet fritters dusted with cinnamon sugar.

Ingredients

12 servings
  • 1 eggplant
  • 3/4 cup flour
  • 1/4 cup milk
  • 3/4 tsp salt
  • Dash pepper
  • 1/2 tsp baking powder
  • Cinnamon sugar or powdered sugar for dusting
  • 2 tbsp sugar for boiling
  • 1 tsp Cajun seasoning (optional, can be added for a twist)

Step-by-Step Instructions

  1. Peel and dice eggplant and soak in sugar water (2 tbsp sugar dissolved in enough water to cover); drain well.
  2. Place drained eggplant in skillet WITHOUT water or butter, cover and simmer slowly until tender, approximately 20 minutes.
  3. Mash the cooked eggplant, then add in flour, milk, salt, pepper, and baking powder. Add Cajun seasoning if desired. Mix until well combined into a thick batter.
  4. Heat oil in a deep skillet to 350°F. Drop batter by spoonfuls into hot oil and cook as fritters until golden brown on each side, about 2-3 minutes per side. Remove to paper towels to drain. Sprinkle with cinnamon sugar or powdered sugar while still warm. Enjoy!

Common Problems and Solutions

Q: Why are my fritters falling apart in the oil?

A: Make sure you drain the eggplant very well after soaking and cook it until completely tender before mashing. The batter should be thick enough to hold together—if it's too wet, add a tablespoon more flour at a time until it reaches the right consistency.

Q: Can I make these savory instead of sweet?

A: Absolutely! Skip the cinnamon sugar dusting and add the Cajun seasoning to the batter. You can also add chopped green onions or a pinch of cayenne for a savory version that works great as a side dish.

Tips and Techniques

Don’t skip the soaking step—it removes bitterness from the eggplant and helps season it. Make sure your oil is hot enough (test with a small drop of batter—it should sizzle immediately) so the fritters cook quickly and stay crispy instead of absorbing too much oil.

Ingredient Substitutions

  • eggplant: yellow squash or mirliton
  • cinnamon sugar: powdered sugar or granulated sugar

Equipment Needed

  • Deep skillet or heavy pot for frying
  • Candy thermometer or instant-read thermometer (helpful for oil temperature)
  • Slotted spoon for removing fritters

Historical Context

Fritters were a resourceful way for Cajun families to transform simple garden vegetables into special treats for children, turning necessity into something memorable. This recipe represents the creativity of Louisiana home cooks who could make anything taste good.