Recipe inspired by Diana Rattray courtesy of The Spruce Eats.

Ingredients

1 medium eggplant (about 1 cup mashed)

1 tablespoon table salt, for the water

Vegetable oil, for frying

1 large egg, beaten

2 teaspoons baking powder

2 tablespoons all-purpose flour

1 small clove garlic, minced

1/4 teaspoon coriander

1/4 teaspoon cumin

Kosher salt and freshly ground black pepper to taste

Peel and dice the eggplant; place in a medium sauce pan with salted water, bring to a boil and reduce heat to a simmer, cooking until tender, about 10 minutes. Drain thoroughly and mash.

In a bowl, beat the egg. Add the eggplant, flour, baking powder, garlic, spices, salt, pepper. Mix until well blended.

In a deep, heavy fry pan, heat about an inch of vegetable oil on medium high heat to 370 F. Test with a drip of the batter.

Gently drop the batter, using a 1/4 measuring cup, into the hot fat and fry until golden brown, about 2 minutes per side. Fry about 4 to 6 at a time, depending on the size of the pan and amount of oil.  Don't crowd them. Remove with a metal slotted spoon to paper towels to drain. Keep warm in a 200 degree oven.

As soon as you’ve finished frying the last fritter, carefully remove the pan from heat and allow to cool. What to do with all that grease? Check out this Bon Appetit write-up!