3 med. eggplant
2 tsp. vanilla
4 tsp. baking powder
2 1/2 c. flour
1 1/4 c. sugar
2 lg. eggs

Peel and dice eggplant. Boil in 4 quart pot until tender. Strain in colander. Mash eggplants in large bowl. While still hot, add eggs, stirring briskly until well mixed. Add remaining ingredients and mix well. Drop by 1/2 tablespoon into hot oil. Mixture should be thick and stay together when dropped in oil. If not, add more flour. Fry until golden brown.