1 medium eggplant, peeled and sliced
2 tbsp. all-purpose flour
2 tsp. baking powder
1 egg, beaten
1 tbsp. butter

Cook the eggplant in salted water until tender. Drain and mash. Sift flour and baking powder. Add beaten egg, butter and baking powder mixture to eggplant and mix well. Drop into hot oil and fry until brown.

Yields 6 small fritters.