Auberginen-Kroketten

Ingredients

• 600 g eggplant
• 1 beaten egg
• 2 tbsp milk
• 1 pinch cayenne pepper
• Salt
• pepper (ground)
• 100 g flour
• 1 tsp Baking powder
• oil (for frying)

Instructions

1. 1.

   Peel and dice the eggplant. Cook in salted water for 15 minutes until tender, then drain and puree. Stir in the egg, milk, and spices. Mix the flour and baking powder together and fold into the mixture.

2. 2.

   Drop spoonfuls of dough into hot oil (it is hot enough when small bubbles rise on a wooden spoon handle) and fry until golden brown.