Eggplant Fritters (version VII)

1 small eggplant
1 tablespoon vinegar
1 egg
1/4 teaspoon salt
3 tablespoons flour
1/2 teaspoon baking powder

Peel and slice eggplant. Cook until tender in boiling, salted water . Add vinegar and let stand for a minute to prevent discoloration. Drain eggplant and mash. Beat in other ingredients and drop from spoon into hot fat, turning the fritters so they brown evenly. Drain well on paper towels and keep warm. Finely chopped onions, parsley, etc., may be added.



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