MaMa Routier's Eggplant Fritters

as told to me by her daughter, Barbara R. Lapeyre

1 "good sized" eggplant

1-2 T. self rising flour

1 egg

Peel the eggplant. (You could also leave the peel on but cut it in half) Boil in salted water. When soft, pour it into a colander and drain well. Scoop out as many seeds as you can. Mash it real well. (Mama says that MaMa used to put it in the "mixmaster". There was no such thing as a blender in those days.)

Drop an egg in and 1T self rising flour. The batter should be heavier than pancake batter, not runny. So you may or may not need the second tablespoon of flour.

Heat the oil to about 350°. Take a spoon and drop the batter into an elongated shape - not a ball, as it may be raw in the middle. If they brown immediately the oil is too hot. Brown and drain on paper towels. Sprinkle with granulated sugar.

Eat while still hot!