(4 servings, or 3-1/2 dozen hors d’oeuvres)
1 small eggplant
1/4 cup water
1 egg, beaten
1 small onion, grated
1/2 tsp salt
1/8 tsp freshly ground pepper
1/3 cup flour
1 tsp baking powder
2 tbsp milk or tomato sauce, approximately
Oil for deep or shallow frying
Peel and cube eggplant. Place in saucepan with water and cook, covered, until tender. Drain well and mash.
Stir in egg, onion, salt and pepper.
Mix flour and baking powder and stir into eggplant mixture. Add enough milk to make a drop batter.
Drop batter by tablespoonfuls into oil heated to 360F and cook until brown on all sides. Drain on paper towels.
*Serve with Ranch Dressing for dipping, if desired.