Acrats d’aubergine

Aubergine Fritters

Preparation info
  • Makes about


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • lb. aubergines
  • 1 egg, well beaten
  • 2 tablespoons


Peel the aubergines and cut into 1-inch cubes. Cook in boiling salted water until tender, about 15 minutes. Drain thoroughly and mash into a smooth purée. Add the egg, milk, salt, pepper and cayenne, mixing well. Sift baking powder with the flour and beat in the flour tablespoon by tablespoon into the aubergine mixture until it is smooth and light. Deep fry by tablespoons in oil heated to 375°F