Florida Eggplant Croquettes

1. 1

   Wash, peel and dice eggplant.

2. 2

   Cook in boiling water until tender, about 5 minutes.

3. 3

   Drain and cool.

4. 4

   In a separate bowl, mix the corn meal, flour, sugar, salt, pepper, onions, and drained eggplant.

5. 5

   Lightly beat the eggs and add to the eggplant mixture. Mix well.

6. 6

   Drop the mixture by the spoonful into approximately 1 to 1 1/2 inches of 375u00b0 (medium-high temperature) grease.

7. 7

   Cook until brown, turning when needed.

8. 8

   Remove from grease and drain. Yield: 12 medium croquettes.

* Per serving · 4 servings · Values may vary.

No additional tips available.