Eggplant is a popular vegetable in south Louisiana's summer gardens, and it is used in many local dishes. These fritters make a great appetizer when dabbed with a bit of remoulade sauce or tartar sauce.
1 pound eggplant, peeled and cubed
1 teaspoon baking powder
1/3 cup all-purpose flour
1/2 teaspoon sugar
1/8 teaspoon ground nutmeg
1 teaspoon salt
pinch cayenne pepper
vegetable oil for deep frying
Cook the eggplant cubes in a large heavy skillet over medium heat, adding just enough water to keep the eggplant from sticking to the bottom. Stir often. When the eggplant is tender, remove from the heat, mash well with a fork, and cool slightly.
In a large mixing bowl, combine the eggplant, baking powder, flour, sugar, nutmeg, salt, and cayenne. Mix well.
Heat about 4 inches of oil in a deep, heavy pot or electric fryer to about 360 degrees. Drop the eggplant mixture by tablespoonfuls into the oil and fry until golden brown, about 2 to 3 minutes per batch. Drain on paper towels. You can season the fritters with more salt if you wish.