Eggplant Fritters

Even though Tacoma is really starting to feel like home there are some major things I miss about Charleston.  Obviously I miss my wonderful friends.  But food comes in a very close second.  Man oh man.  I could recommend restaurants that would keep you eating for weeks!

One of my downtown favorites was a little place called Five Loaves.  They had a fabulous "pick two" menu.  My favorite combo was a ham & brie sandwich with green tomato jam and slaw and the eggplant fritter salad.

I've been craving these fritters and decided it was just time I made them at home.  I scoured recipes and found one that I tweaked a bit to make it as paleo friendly as possible.  These were to die for.  Seriously, seriously yummy!!

Eggplant Fritters

1 egg beaten

2 tsp baking powder

2 Tbsp coconut or almond flour

1 medium eggplant (about one cup mashed)

dash salt

dash pepper

1 T butter

Peel and dice your eggplant.  Boil in salted water until it is mushy.  While the eggplant is cooking mix your other ingredients in a bowl.

Take your eggplant out of the water and drain.  You want to get as much water out of it as you can.  Then mix well with the other ingredients.  

The online recipe called for deep frying in oil.  Because I'm trying to be healthy and honestly see no reason to do that I made them just like pancakes.  I did coat my pan with an olive oil cooking spray (much healthier than the other stuff that comes in a can).  

These came out a beautiful golden brown color.  Then were light and fluffy and very flavorful.  I loved the slight bit of sweet that the coconut flour added but they would be just as good with regular flour or almond flour.

I served them Five Loaves style on a bed of spinach with goat cheese and roasted asparagus.  I also added shrimp that I sauteed in garlic and olive oil.  It was fabulous!!

I hope you enjoy these fritters as much as we did.  They are a fun new ingredient to add to salads but have plenty of taste to use as a side dish on their own as well!

Enjoy!!