*  Exported from  MasterCook II  *
                             Eggplant Fritters
 Recipe By     : Cooking with Class - Anne Moreschi
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Eggplant
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Lg            Eggplant
      1/2  C             Parsley -- chopped
    3      Ea            Eggs
    2      C             Flour
    1      Tbsp          Baking Powder
    1 1/2  C             Water -- or maybe 2 cups
           Dash          Salt
           Dash          Pepper
                         Vegetable Oil -- for frying
 Peel eggplant; discard ends.  Slice into 1/4 inch thin rounds.  Then slice the
 rounds in half and slice into thin, julienne strips.  Put incolander, salt,
 and let drain while preparing batter.
 In lg bowl, beat up eggs.  add flour, baking powder, and 1 1/2 c water.  Mix
 well.  Stir in eggplant.  If batter is very thick, add more water.  Batter
 should be thick enough to spoon.
 Heat about 1/4 inch oil in lg frying pan.  Add batter by spoonfuls, spreading
 out to a flat circle.  Cook over medium heat until browned on one side then
 flip over and continue cooking.
 You may need to add more oil at some time during frying.
                    - - - - - - - - - - - - - - - - - - 
 Serving Ideas : Put on serving plate and sprinkle with parsley.
 NOTES : Fritters may be prepared a day in advance.  Cool completely, cover
 well, and refrigerate.  Bring to room temp, put on baking sheet and heat in
 425 oven.